Ingredients:
\n1 cup raw cashews
\n3 cups boiling water
\n2 Tbsp. nutritional yeast
\n1-2 cloves garlic, peeled
\n1 Tbsp. lemon juice
\n1/2 tsp. salt + more to taste
\n3/4 cup unsweetened almond milk (or other non-dairy milk of choice)
\n1/2 cup fresh basil, thinly sliced; plus more for garnish

\n\n

Directions:
\nPlace cashews in a medium-sized bowl and cover with boiling water. Place a lid or plate over the bowl to act as cover and allow cashews to soak for 30 minutes.

\n\n

Drain cashews and place in the canister of the Vitamix.

\n\n

Add nutritional yeast, 1 garlic clove, lemon juice, 1/2 tsp. salt and almond milk.

\n\n

Blend on high for 2 minutes. Taste and adjust salt as needed, adding additional clove of garlic and blending again if you'd like a more garlicky sauce. Sauce should be warm from blending. If not, replace the lid and blend another minute until warm

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I am beyond excited to be partnering with Vitamix and TheFeedFeed to bring you a deliciously blended spring Mother’s Day dinner! True story, after using the Vitamix A3500, I spent a weekend blending everything! I made smoothie bowls, nut butter, pesto, you name it, if it could be blended, I was devouring it!

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If you were watching my Instagram stories while I was cooking, you heard me say cashew cream had never become cream that quickly. It’s true! This blender is amazing, you can attach different sized containers and this works with the wireless connectivity that senses the container you’ve selected! Can I get an Amen?

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$\"\"$

\n\n

So for this blended deliciousness, we’re utilizing my favorite, cashew cream to make a little bit healthier stuffed shell, which is one of Mamma Lazar’s absolute favorite dishes. The cashew cream serves as a replacement for ricotta cheese! However, the blending doesn’t stop there. I also made a roasted garlic and spinach cream sauce that is jam packed with springtime flavor! This is a really fantastic family dinner that I’m going to be making to celebrate my mom, spring, and all the joy of the season! Enjoy!

\n\n

Recipe:

\n\n

Makes 1 Box Of Jumbo Shells (Approx. 42)

\n\n

Cashew Cream:

\n\n

3 Cups Cashews

\n\n

1 ½ Cups Filtered Water (plus more if needed)

\n\n

½ Cup Grated Parmesan Cheese

\n\n

¼ Cup Grated Pecorino Romano Cheese

\n\n

2 Large Eggs

\n\n

½ Cup Italian Parsley, chopped

\n\n

Salt, Pepper

\n\n

Crushed Red Pepper (optional)

\n\n

Roasted Garlic & Spinach Cream Sauce:

\n\n

1 Large Head Garlic, top ¼ cut off

\n\n

1 Tbsp. Olive Oil

\n\n

1 Lb. Baby Spinach

\n\n

1 Cup Heavy Cream

\n\n

¾ Cup Whole Milk

\n\n

¼ cup + 2 Tbsp. Grated Parmesan Cheese

\n\n

Salt and Pepper

\n\n

Stuffed Shells:

\n\n

1 Package Jumbo Shells

\n\n

Crushed Red Pepper (optional) & Grated Parmesan Cheese for serving

\n\n

Instructions:

\n\n

Make Your Cashew Cream: (Yields Approx. 4 Cups)

\n\n

(Base without cheese or eggs can be made the night before)

\n\n

Place your cashews in a large container and cover with filtered water
Let soak overnight
Drain and rinse
Add to the A3500
Add add filtered water
Blend well, and evaluate the texture, should be smooth but not runny
Add Crushed red pepper & blend
Add salt & pepper to taste
Transfer to large mixing bowl
Mix in Parmesan, Pecorino, Parsley and season with salt and pepper to taste
Add in chopped parsley and eggs, stir in until fully combined with mixture
Cover and refrigerate until ready to stuff shells

\n\n

Make Your Roasted Garlic & Spinach Cream Sauce: (Yields Approx. 4 Cups)

\n\n

Preheat your oven to 350°F
In a small roasting pan or mini coquette, add garlic and top with olive oil.
Sprinkle a little salt, and bake for about 1 hour. Depending on the size of your garlic head this could need more or less time
Remove from oven and set aside to cool
In a large pot, bring salted water to a boil
While water is boiling, prepare an ice bath for your spinach
Once water is boiling, add spinach and cook for 2 minutes
Strain hot water and add spinach directly to the ice bath
Let spinach sit in the ice bath for 3 minutes, and strain all excess water
Place spinach in the A3500
Once garlic is room temperature, remove cloves and add to the blender
Add in Parmesan, cream, and milk and blend on medium until the spinach and garlic are combined.
Season with salt and pepper
Transfer to mixing bowl
Cover and place in refrigerator until ready to assemble

\n\n

Assembly:

\n\n

Bring a large pot of salted water to a boil
Cook pasta per package instructions
Strain and set aside until cool enough to handle
Preheat your oven to 350°F
Layer the bottom a large baking dish with the spinach sauce
Place Shells in a single layer on top of sauce
Using a spoon, or a pastry bag and large tip, fill shells with cashew cream mixture
Top with spinach sauce – a drizzle or more, it’s up to you!
I like my shells a little crispy, so bake uncovered for 15-20 minutes. You don’t want to dry out your cashew cream, but you want everything to be warm. You can also cook covered, and adjust cooking time
If you have leftover sauce, heat over low heat until warm and serve alongside shells
Serve shells with grated parmesan and crushed red pepper

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$\"\"$

It’s hard to beat the flavor of sweet summer corn. Even more so when it’s paired with Giovanni Rana Alfredo Sauce, crispy pancetta, fresh tomatoes and delicate Giovanni Rana Tagliatelle! Giovanni Rana offers a range of authentic Italian products including refrigerated pasta and sauces. The brand, which has been making pasta for over 55 years, was founded on innovation, superior standards and natural ingredients. We added to the Giovanni Rana Alfredo sauce with leftover corn cobs and finished the dish with a drizzle of bright and herbaceous Giovanni Rana Pesto made with 100% Genovese basil. The perfect light pasta dish for a warm summer evening.

Ingredients

4 ears of corn

1 (10 oz) package Giovanni Rana Alfredo Sauce

2 (8.8 oz). pkg. Giovanni Rana Tagliatelle

¼ cup Giovanni Rana Basil Pesto, for serving

1 cup chicken stock

1 tbsp olive oil

4 oz pancetta, diced

1 shallot, sliced

2 cloves garlic, minced

Pinch red pepper flakes

2 cups cherry tomatoes, halved

Juice and zest of one lemon

¼ cup basil chiffonade

2 scallions, thinly sliced

Salt and freshly ground black pepper

Pinch red pepper flakes

Shaved parmesan cheese, for serving

A note from the Giovanni Rana Team - You’ll notice the tagliatelle has a special texture which indicates that the pasta will cook quickly and holds the sauce well without sticking together.

Directions

Bring a large pot of salted water to a boil and set up an ice bath. When the water reaches a boil, add corn and cook for one minute. Remove with tongs, leaving the water to boil. Set corn in ice bath for a few minutes to cool. When cool enough to handle, cut the kernels off the cob, reserving two cobs. Cut the reserved cobs into thirds with a large chef's knife and set aside.

Meanwhile, add the Giovanni Rana Alfredo sauce and chicken stock to a small saucepan and whisk to combine. Bring to a simmer over medium low heat and add the reserved corn cobs.

While the cream sauce infuses, heat a large skillet over medium heat. Add olive oil and pancetta and cook until pancetta has rendered and begins to crisp, about 4 minutes. Remove pancetta with a slotted spoon and set aside, leaving the drippings in the pan. To the same skillet, add the shallots along with a pinch of salt, pepper and red pepper flakes. Cook for about 2 minutes, then add the garlic and corn kernels. Cook for about 5 minutes, or until the corn begins to caramelize.

While the corn cooks, cook Giovanni Rana tagliatelle in salted boiling water for 1 minute. After 1 minute the pasta is al dente. Remove from water and toss it into the skillet with the corn and remove from heat. Add the cream sauce (discarding the corn cob), lemon juice and zest, tomatoes, pancetta, basil and scallions. Toss until well combined and season to taste with salt and pepper.

Serve with shaved Parmigiano Reggiano cheese and a drizzle of Giovanni Rana Basil pesto.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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