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Stuffed Shells with Spinach-Cauliflower Cream
Stuffed Shells with Spinach-Cauliflower Cream

Stuffed Shells with Spinach-Cauliflower Cream
Stuffed Shells with Spinach-Cauliflower Cream
Source
Ingredients:
1
Servings
  • 400
    g
     pasta shells, about 60-70 shells
  • 3
    tbsp
     olive oil
  • 1
    item
     handful of fresh basil leaves
  • 1
    item
     filling
  • 650
    g
     frozen cauliflower florets, thawed
  • 3
    item
     handfuls of fresh spinach
  • 1
    item
     medium chopped onion
  • 3
    clove
     chopped garlic
  • 1
    tsp
     miso paste
  • 880
    ml
     oat milk
  • 1
    tsp
     salt
  • 1
    item
     a pinch of pepper
  • 10.5
    tbsp
     starch i like to use potato starch
  • 1
    tsp
     dried basil
  • 1
    item
     tomato sauce
  • 600
    ml
     sifted tomatoes
  • 200
    ml
     soy cuisine (vegan single cream)
  • 1
    tsp
     dried thyme
  • 2
    tsp
     paprika
  • 1
    item
     pepper and salt to taste
  • 3
    clove
     minced garlic
Stuffed Shells with Spinach-Cauliflower Cream
Instructions:
  1. Add onion and garlic and cook for about 3 minutes
  2. Add more water if the pan looks dry
  3. Add miso paste and stir well. Remove pan from heat
  4. Chop cauliflower florets into small pieces
  5. 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
  6. 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
  7. Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well
  8. Heat a few tbsp. of water in a pan over medium heat
  9. Add onion and cook for about 2 minutes
  10. Add garlic and cook for another minute
  11. Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot
  12. Preheat your oven to 200°C
  13. 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)
  14. Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes
  15. Drizzle ca. 1-2 tbsp. olive oil over each baking dish with shells
  16. Bake in the oven for about 20-25 minutes
  17. Let everything cool down for ca. 5 minutes before serving, add basil leaves and ENJOY!
  • 400
    g
     pasta shells, about 60-70 shells
  • 3
    tbsp
     olive oil
  • 1
    item
     handful of fresh basil leaves
  • 1
    item
     filling
  • 650
    g
     frozen cauliflower florets, thawed
  • 3
    item
     handfuls of fresh spinach
  • 1
    item
     medium chopped onion
  • 3
    clove
     chopped garlic
  • 1
    tsp
     miso paste
  • 880
    ml
     oat milk
  • 1
    tsp
     salt
  • 1
    item
     a pinch of pepper
  • 10.5
    tbsp
     starch i like to use potato starch
  • 1
    tsp
     dried basil
  • 1
    item
     tomato sauce
  • 600
    ml
     sifted tomatoes
  • 200
    ml
     soy cuisine (vegan single cream)
  • 1
    tsp
     dried thyme
  • 2
    tsp
     paprika
  • 1
    item
     pepper and salt to taste
  • 3
    clove
     minced garlic
1
Servings
0

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

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

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!

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