Contents
400 g pasta shells, about 60-70 shells
CA. 3 tablespoons of olive oil
1 handful of fresh basil leaves
filling
650 g frozen cauliflower florets, thawed
3 handfuls of fresh spinach
1 medium chopped onion
3 cloves of chopped garlic
1 teaspoon miso paste
CA. 1 1/3 cups oat milk
1 teaspoon of salt
a pinch of pepper
2 1/2 tablespoons starch I like to use potato starch
1 teaspoon dried basil
Tomato sauce
600 ml sifted tomatoes
200 ml soy cuisine (vegan single cream)
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons of paprika
pepper and salt to taste
1 medium chopped Onion
3 cloves of minced garlic
Directions
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!
