Vegan Spinach Feta Pasta Bake
Ingredients
Pasta
- 250g giant pasta shells
Marinara sauce
- 1 can or box strained tomatoes
- 2 tablespoons tomato sauce or paste
- 2 teaspoons olive oil
- 4 cloves garlic, crushed
- 1/2 teaspoon finely ground sea salt
- Pepper
- 4 sprigs fresh thyme, leaves only
- 1 sprig fresh oregano, finely chopped
Spinach filling
- 100g vegan feta, crumbled or vegan Parmesan, grated
- 200-300g spinach (frozen and defrosted or fresh and wilted) or silverbeet (chopped and blanched)
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 teaspoons olive oil
- Pinch sea salt
- 1/2 cup vegan fermented cashew cheese
Preparation
Cook 250g giant pasta shells according to package instructions.
Heat olive oil in a medium sized saucepan and add garlic, sauté for 1-2 minutes until browned.
Add the remaining marinara sauce ingredients, bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Heat a frypan over medium heat, add olive oil, onion, and a pinch of salt, and cook for 2-4 minutes until translucent.
Add garlic to the frypan and sauté for 30 seconds, then turn off the heat.
In a bowl, mix the spinach filling ingredients, add the cooled onion and garlic mixture, and stir until uniform.
Heat oven to 180 degrees Celsius.
Pour a layer of marinara sauce into the bottom of a deep baking tray.
Spoon the spinach filling into the cooked pasta shells and place them on the marinara sauce layer, layering if necessary.
Top with additional marinara sauce and optional vegan cheese, then cover and bake for approximately 30 minutes.
Tips
This dish can be enjoyed as is or served with a green side salad.
