Shelled Pasta Stuffed with Spinach and Cauliflower Cream
Ingredients
- 400 g pasta shells (60-70 shells)
- 3 tbsp olive oil
- 1 handful fresh basil leaves
Filling
- 650 g frozen cauliflower florets (defrosted)
- 3 handful fresh spinach
- 1 medium onion
- 3 cloves garlic
- 1 tsp miso paste
- approximately 1 1/3 cups oat milk
- 1 tsp salt
- pinch of pepper
- 2 1/2 tbsp starch (potato starch preferred)
- 1 tsp dried basil
Tomato sauce
- 600 ml sieved tomatoes
- 200 ml soya cuisine
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp paprika
- salt and pepper to taste
- 1 medium onion
- 3 cloves garlic
Preparation
Cook pasta shells according to package instructions, drain, and set aside with a little olive oil to prevent sticking.
For the filling, sauté onion and garlic in olive oil until softened, then add cauliflower, spinach, miso paste, oat milk, salt, pepper, and dried basil; cook until vegetables are tender and mixture thickens with starch.
For the tomato sauce, sauté onion and garlic until fragrant, then add sieved tomatoes, soya cuisine, dried basil, dried oregano, paprika, and season with salt and pepper; simmer until heated through.
Stuff the cooked pasta shells with the prepared filling.
Arrange stuffed shells in a baking dish, cover with tomato sauce, and bake in a preheated oven until bubbly and heated through, about 20-30 minutes.
Serve hot.
