Indulge in a creamy and flavorful vegan twist on classic stuffed shells. These shells are filled with a luscious spinach cream made from cashews and fresh spinach, creating a satisfying and nutritious meal for any occasion.
Ingredients: 1 box jumbo pasta shells. 2 cups raw cashews, soaked overnight. 2 cups water. 4 cups fresh spinach. 4 cloves garlic, minced. 1 tablespoon olive oil. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon salt, divided. 1/2 teaspoon black pepper. 1/2 teaspoon dried basil. 1/4 teaspoon nutmeg. 1/4 cup chopped fresh parsley. 1 cup marinara sauce.
Instructions: Preheat oven to 350F 175C. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside. In a blender, combine soaked cashews, water, spinach, garlic, olive oil, nutritional yeast, lemon juice, 1/2 teaspoon salt, black pepper, basil, and nutmeg. Blend until smooth and creamy. In a mixing bowl, combine the spinach cream mixture with chopped parsley and remaining 1/2 teaspoon salt. Stuff each cooked pasta shell with the spinach cream mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the edges of the shells are golden brown. Serve hot, garnished with additional chopped parsley if desired.
Prep Time: 30 minutes
Cook Time: 30 minutes
Cagriaksoy
