fbpx

Spinach & Cauliflower Cream Stuffed Pasta Shells

Spinach & Cauliflower Cream Stuffed Pasta Shells

πŸƒStuffed Shells with Spinach-Cauliflower Cream (nut free)πŸƒ

Hello hello 😊 I was so inspired from all the delicious vegan food I had in Berlin that I decided to try something completly new. So I made these stuffed shells today and still can’t believe how freaking good they are!😻

πŸŽ‰ I’m so happy with them especially because they’re made without cashews but are still super creamy 😊

Spinach & Cauliflower Cream Stuffed Pasta Shells

Spinach & Cauliflower Cream Stuffed Pasta Shells

You're going to love these vegan filled pasta shells! The spinach and cauliflower mixutre makes these incredibly creamy.
4.75 from 4 votes
Total Time: 55 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: cheese, Plant-Based, Recipe, ricotta, Vegan
Author: Jil
Servings: 4

Ingredients
 

  • 400 g pasta shells ca 60-70 shells
  • 3 tbsp olive oil
  • 1 handful fresh basil leaves

Filling

  • 650 g cauliflower florets
  • 3 handful fresh spinach
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 tsp miso paste
  • 1 1/3 cups oat milk
  • 1 tsp salt
  • pinch pepper
  • 2 1/2 tbsp starch I like to use potato starch
  • 1 tsp dried basil

Tomato Sauce

Instructions

  • 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 more water if the pan looks dry
  • 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

Assembling:

  • Preheat your oven to 200Β°C
  • Divide tomato sauce into two big baking dishes (or 3 depending on your size - I use 2 that are ca. 30 x 20 cm big)
  • Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes
  • Drizzle ca. 1-2 tbsp. olive oil over each baking dish with shells
  • Bake in the oven for about 20-25 minutes
  • Let everything cool down for ca. 5 minutes before serving, add basil leaves and ENJOY!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Jil’s Instagram for more tasty recipes!

SHARE THIS RECIPE!

Leave a Comment

Your email address will not be published.

Find more tasty recipes from this author on their socials:

🌱 Mobile version 🌱 Fully vegan 🌱 Delicious recipes 🌱 Easy instructions 🌱 165 pages 🌱 Beautiful design

Leave a Comment

Your email address will not be published.

Logo of Good Old Vegan from @goodoldvegan

Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

Don't miss out on new recipes!

Get the latest recipes straight in your inbox. You can sign out at any time.

sign up for the latest vegan recipes!

We’ll send the tastiest vegan recipes directly to your inbox! You can sign out at any time.