Recipe

Shelled Pasta Stuffed With Spinach And Cauliflower Cream

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Shelled pasta stuffed with spinach and cauliflower cream

Photo and recipe by @beferox

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 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) .

For the filling:

Meanwhile, heat a few tbsp of water in a pan over medium heat
Add onion and garlic and cook for about 3 minutes
Add miso paste and stir well. Remove pan from heat
Chop cauliflower florets into small pieces
Add Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy
If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender
Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well .

For the tomato sauce:

Heat a few tbsp. of water in a pan over medium heat
Add onion and cook for about 2 minutes
Add garlic and cook for another minute
Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot .

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