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Ingredients
- 400 g Pasta Shells 60-70 shells
- 3 tbsp Olive Oil
- 1 handful Fresh Basil Leaves
Filling
- 650 g Frozen Cauliflower Florets defrosted
- 3 handfuls Fresh Spinach
- 1 medium Onion chopped
- 3 cloves Garlic chopped
- 1 tsp Miso Paste
- 1 1/3 cups Oat Milk
- 1 tsp Salt
- Pepper to taste
- 2 1/2 tbsp Potato Starch or any kind of starch
- 1 tsp Dried Basil
Tomato Sauce
- 600 ml Tomatoes sieved
- 200 ml Soya Cuisine or vegan single cream
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 2 tsp Paprika
- Salt & 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).
- Meanwhile, heat a few tbsp of water in a pan over medium heat. Add onion and garlic and cook for about 3 minutes 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.
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.
- Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes.
- Drizzle 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 5 minutes before serving, add basil leaves and enjoy!