Ingredients
- 350 gram pasta shells
- 2 tsp olive oil
- fresh basil leaves for topping
Filling
- 600 gram cauliflower I took frozen
- 4 handful fresh spinach
- 1 onion
- 3 cloves garlic
- 50 ml soy cooking cream
- 1 tsp soy sauce
- 1 tsp dried oregano
- salt and pepper to taste
Tomato Sauce
- 600 ml sieved tomatoes
- 200 ml soy cooking cream
- 1 onion
- 3 cloves garlic
- 1 tsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Cook pasta, set aside and add some olive oil over them so that they don‘t stick.
- For the filling: Heat 2 tsp olive oil in a pan at medium heat. Chop the onion and the 3 cloves of garlic. After that fry them for a few minutes until the onion gets glassy. Add cauliflower and 3 tsp Water in the pan. Cook the cauliflower at medium heat until soft (ca. 10min). Then mix the ingredients of the pan with the spinach, soy cooking cream and the spices in a blender until you have a creamy consistency.
- For the tomatoe sauce: Heat 1 tsp olive oil in a cooking pot and fry the chopped onion and garlic cloves. Add tomato paste and agave syrup, fry for about 1 minute at medium temperature. Then add the tomatoes, soy cooking cream and dried herbs. Finally season with salt and pepper to taste.
- Preheat the oven to 200 degrees top and bottom heat. Spread the tomatoe sauce on two big baking dishes (approx. 20x30). Stuff each shell with a tbsp. of filling and place them next to each other in the baking dishes.Drizzle about 1 tsp olive oil over each baking dish with shells, let them in the oven for 20-25 minutes. Serve with fresh basil and spinach leaves.
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