Vegan ricotta stuffed pasta shells by @therainboweatery ❤
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18 pieces of shell pasta [about 200g]
1 1/2 cups cashews, soaked for 2-3 hours
[or 5min in hot water]
1/2 cup unsweetened plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 small cloves of garlic
salt & pepper to taste
250 g frozen vegan cream spinach
[It’s frozen spinach mixed with a little vegan cream, you can also use regular spinach]
1 can of tomatoes, seasoned & cut into pieces
a handful of pine nuts
vegan parmesan or any grated vegan cheese
a few sprigs fresh thyme
Cook shell pasta according to package instructions.
Add all ingredients for the ricotta cheese [cashews, plant milk, lemon juice, nutritional yeast, garlic, salt & pepper] into a good blender and mix until smooth & creamy.
Put the canned tomato chunks into a casserole/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 200C/400F for about 20 minutes.