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Spinach and Cauliflower Cream Stuffed Pasta Shells

Rawcology Inc | Spinach and Cauliflower Cream Stuffed Pasta Shells Cauliflower is such a versatile ingredient that provides a ton of fiber and essential nutrients. It’s also delicious and has a hearty filling flavour in any recipe. Can’t go wrong! 

Recipe by @plantd.co 🔥

 

Ingredients

  • 60 pasta shells
  • 3 tbsp extra virgin olive oil
  • 1 handful of fresh basil
Filling
  • 2 cups frozen cauliflower florets, defrosted
  • 3 handfuls fresh spinach
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp miso paste
  • 1 ⅓ cups dairy free milk
  • 1 tsp pink Himalayan salt
  • Pepper to taste
  • 2 ½ tbsp potato starch or other kind of starch
  • 1 tsp dried basil
Tomato Sauce
  • 2 ½ cups tomato sauce
  • 1 cup Soya Cuisine or Cha's Premium Coconut Milk
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp paprika
  • Salt and pepper to taste
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Method

Cooking Method
  1. Cook pasta shells according to package instructions. Drain and set aside (add some olive oil so the shells won’t stick together).
  2. Meanwhile, heat a few tablespoon of water in a pan over medium heat. Add onion and garlic and cook for approximately 3 minutes. Add miso paste and stir well. Remove pan from heat.
  3. 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 dairy free milk and blend until smooth and creamy.
  4. If your blender or food processor is not that big, split everything in 3 to 4 loads and blend separately or simply combine ingredients in a bowl and blend with a hand held blender.
  5. Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well.
Make the Tomato Sauce
  1. Heat a few tablespoon of water in a pan over medium heat. Add onion and cook for about 2 minutes. Add garlic and cook for another minute.
  2. Mix in all the remaining ingredients and cook for about 3 to 4 minutes or until sauce is hot.
For Assembly
  1. Preheat your oven to 390 °F. Divide tomato sauce into two big baking dishes.
  2. Stuff each shell with a small tablespoon of filling and place them side by side in the baking dishes.
  3. Drizzle 1 to 2 tablespoons olive oil over each baking dish with shells.
  4. Bake in the oven for about 20 to 25 minutes.
  5. Let everything cool down for 5 minutes before serving, add extra spinach or basil leaves, and enjoy!

Rawcology Inc | Spinach and Cauliflower Cream Stuffed Pasta Shells

Tagged: Main Dishes