• 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!