Spinach & Cauliflower Cream Stuffed Pasta Shells

Spinach & Cauliflower Cream Stuffed Pasta Shells

🍃Stuffed Shells with Spinach-Cauliflower Cream (nut free)🍃

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!😻

🎉 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.
4.80 from 5 votes
Total Time: 55 minutes
Course: Dinner
Cuisine: Italian-Inspired
Keyword: cheese, Plant-Based, Recipe, ricotta, Vegan
Author: Jil
Servings: 4


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


  • 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


  • 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


  • Preheat your oven to 200°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!

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