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Shelled pasta stuffed with spinach and cauliflower cream
Photo and recipe by @beferox


400 g pasta shells  60-70 shells

3 tbsp olive oil

1 handful fresh basil leaves


650 g frozen cauliflower florets defrosted

3 handful fresh spinach

1 medium onion chopped

3 cloves of garlic chopped

1 tsp miso paste

ca. 1 1/3 cups oat milk

1 tsp salt

pinch of pepper

2 1/2 tbsp starch I like to use potato starch

1 tsp dried basil

Tomato Sauce

600 ml sieved tomatoes

200 ml soya cuisine (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 of garlic minced

Directions .

Cook pasta shells according to package instructions. Drain and set aside (add some olive oil so the shells won’t stick together) .