Vegan Stuffed Pasta Shells with dairy-free Spinach Cream and Homemade Tomato Sauce - This recipe is incredibly delicious, vegan, healthy, and super easy to make! It makes the perfect lunch or dinner that is also ideal for meal-prep to make ahead!
*Note: Please watch the recipe video for visual instruction!
Cook the pasta shells according to the packaging instructions until 'al dente'. Then drain and set aside. (Toss with a little olive oil as needed to prevent the pasta from sticking together).
Sauté the onions in a skillet with a bit of hot oil for approx. 3 minutes until translucent and lightly browned. Then add the garlic and sauté for a further minute. (You can also sauté the onions + garlic, both for the filling and sauce at the same time as shown in the recipe video, then remove half of the mixture and set aside to use for the spinach cream later).
Next, stir in the tomato paste and tomato passata. Add oregano, salt, pepper, and sugar to taste. Simmer for about 5 minutes over low heat, stirring occasionally. Then fill the tomato sauce in a casserole dish, so the bottom is covered. (Meal prep: or fill the sauce into a sealed jar and keep in the fridge until ready to use).
Spinach Cream Filling:
Rinse the spinach and add to a large pan while it's still a bit wet. Sauté for 2 minutes or until wilted. Then transfer to a fine-meshed sieve and squeeze out any excess water. (You should end up with about 1 ½ cups of sautéed spinach.)
In the meantime, sauté onions and garlic until translucent and lightly browned (or use the reserved onion-garlic mixture if you've sautéed it before).
Chop the spinach roughly using a sharp knife. Then add to a bowl along with dairy-free cream cheese (or cashew ricotta) and sautéed onions-garlic mixture. Season with salt, pepper, and a squeeze of lemon juice as desired to taste.
Spoon the spinach cream mixture into the cooked pasta shells.
Place the stuffed shells on top of the tomato sauce in the casserole dish. Optionally, sprinkle withvegan parmesan cheese or shredded dairy-free cheese.
Bake for approx. 25 minutes in a preheated oven at 355°F (180°C).
Serve and enjoy!
This recipe was first published on 09/09/18.
Store leftovers covered in the fridge or freeze for longer storage. Spooning some extra tomato sauce on top helps to keep the pasta fresh.
If you’re short on time, you can simply use store-bought tomato sauce instead.
To make your own vegan cream cheese check out this recipe -> "Cashew-Ricotta".
For more information and tips read the article above!