Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Spinach & Cauliflower Cream Stuffed Pasta Shells - Good Old Vegan

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

You're going to love these vegan filled pasta shells! The spinach and cauliflower mixutre makes these incredibly creamy.

Course Dinner

Cuisine Italian-Inspired

Keyword cheese, Plant-Based, Recipe, ricotta, Vegan

Total Time 55

Servings

Author Jil

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

600 ml sieved tomatoes
200 ml soya cuisine vegan single cream
1 tsp dried basil
1 tsp dried oregano
2 tsp. paprika
salt and pepper to taste
1 medium Onion chopped
3 cloves garlic minced

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 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!

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