This recipe is a vegan version of ricotta and spinach stuffed pasta. The creamy cauliflower filling goes perfectly with the tomato sauce.
You can be quite flexible with this dish and add/remove ingredients from the recipe. Check out the notes at the end for some extra tips.
RECIPE
Ingredients:
12 pasta shells (jumbo conchiglie pasta)
3 tsp olive oil
For filling:
400g frozen or fresh cauliflower
1 onion
3 handfuls of fresh spinach
2 garlic cloves (or 2 tsp garlic powder)
60ml plant milk (I used almond milk)
3 tbsp nutritional yeast
Salt and pepper to taste
3-5 fresh basil leaves (optional)
For tomato sauce:
500g passata
2 tsp mixed dried herbs (I used oregano, thyme and basil)
Salt and pepper to taste
Instructions:
Cook pasta, drain, set aside and add some olive oil to keep from sticking
For filling: saute the onion and garlic for a few minutes, add the chopped cauliflower and 1 cup of water in the pan. Cook for about 10 minutes until soft. Then blend the ingredients of the pan with the spinach, nutritional yeast, basil and milk in a blender until it becomes a creamy consistency
Mix the passata with the herbs and spread it on a baking dish
Preheat the oven to 180 degrees. Stuff each shell with the filling and place them next to each other in the baking dish on the tomato sauce. Drizzle some olive oil over the shells and bake for 15-20 minutes.
Serve with fresh spinach and basil leaves
Notes:
If you are using fresh cauliflower I would recommend adding a couple of the leaves in the pot with the cauliflower for extra flavour for the filling
You can also buy premade tomato pasta sauce or make your own with sieved tomatoes, plant based cooking cream and agave syrup
