Pasta Recipe | Vegan Stuffed Shells with Spinach Cream

Vegan Stuffed Shells with Spinach Cream

7 oz jumbo pasta shells (gluten-free, if needed) (200 g)
1 onion diced
1 clove of garlic chopped
1 tbsp olive oil
2 tbsp tomato paste
1 14 oz tin of tomato passata (400 ml)
1 tsp dried oregano (optional)
salt, pepper to taste
1 onion finely chopped
2 cloves of garlic finely chopped

  • In a large pan, sauté spinach for 3-4 minutes until collapses. Drain water from the spinach using a colander. (You'll be left with about 1 1/2 cups of cooked down spinach.)
  • In the meantime, fry onions and garlic until glassy and lightly browned.
  • Squeeze drained spinach with your hands to remove excess water and chop roughly. Mix with dairy-free cream cheese and fried onions + garlic. Season with salt, pepper and a splash of lemon juice to taste.
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