Vegan Spinach and Cauliflower Stuffed Shells
Ingredients
- 400 g pasta shells (about 60-70)
- 3 tbsp olive oil
- 1 handful fresh basil leaves
Filling
- 650 g frozen cauliflower florets, defrosted
- 3 handful fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tsp miso paste
- 1 1/3 cups oat milk
- 1 tsp salt
- pinch of pepper
- 2 1/2 tbsp potato starch
- 1 tsp dried basil
Tomato sauce
- 600 ml sieved tomatoes
- 200 ml vegan single cream
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tsp paprika
- salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
Preparation
Cook pasta shells according to package instructions, drain, and toss with a little olive oil to prevent sticking
In a pan, sauté chopped onion and garlic in olive oil until soft, then add fresh spinach and cook until wilted
In a food processor, blend defrosted cauliflower florets, the sautéed mixture, miso paste, oat milk, potato starch, dried basil, salt, and pepper until smooth to make the filling
In a saucepan, sauté chopped onion and minced garlic until soft, then add sieved tomatoes, vegan single cream, dried basil, dried oregano, paprika, salt, and pepper. Simmer for 10 minutes to make the tomato sauce
Stuff each cooled pasta shell with the cauliflower spinach filling
Arrange the stuffed shells in a baking dish and pour the tomato sauce over the top
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until heated through and bubbly
Garnish with fresh basil leaves before serving
