Vegan Ricotta Stuffed Pasta Shells
Ingredients
- 18 pieces of shell pasta (about 200g)
- 250 g frozen vegan cream spinach
- 1 can of tomatoes, seasoned and cut into pieces
- a handful of pine nuts
- vegan parmesan or any grated vegan cheese
- a few sprigs fresh thyme
Ricotta cheese
- 1 1/2 cups cashews
- 1/2 cup unsweetened plant milk
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 small clove of garlic
- salt and pepper to taste
Preparation
Cook shell pasta according to package instructions.
Add all ingredients for the ricotta cheese into a good blender and mix until smooth and creamy.
Defrost spinach.
Put the canned tomato chunks into a casserole or oven dish.
Stuff the shell pasta with ricotta and spinach.
Put them on top of the tomato base.
Top with vegan parmesan, herbs and pine nuts.
Bake at 200°C/400°F for about 20 minutes.
