Vegan Ricotta Stuffed Pasta Shells by therainboweatery | Quick & Easy Recipe | The Feedfeed
Vegan Ricotta Stuffed Pasta Shells
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"π—₯π—œπ—–π—’π—§π—§π—” π—¦π—§π—¨π—™π—™π—˜π—— π—¦π—›π—˜π—Ÿπ—Ÿπ—¦ Vegan of course 🌿. This is my most liked 𝗿𝗲𝗰𝗢𝗽𝗲 so far 😍. So why not sharing a close up. It’s such a comforting meal."
-- @therainboweatery


Recipe Intro From therainboweatery

Vegan cashew “ricotta” is the secret to this comforting baked pasta. Be sure to soak your nuts for a few hours before blending for the smoothest texture. 

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Details

Prep time 10mins
Cook time 20mins

Recipe

  • 18 pasta shells, cooked according to package direcions
  • 1 1/ 2 cups cashews, soaked for 2-3 hours
  • 1/ 2 cup almond milk, or other non-dairy alternative
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 small clove garlic
  • Salt, to taste
  • Black pepper, to taste
  • 8 ounces frozen spinach, cooked according to package instructions
  • 1 (14 ounce) can tomatoes, seasoned and cut into pieces
  • Handful pine nuts
  • Vegan Parmesan, grated
  • Fresh thyme

Method

  • Step 1

    Preheat oven to 390ΒΊF.

  • Step 2

    Add cashews, milk, lemon juice, nutritional yeast, garlic, salt and pepper into a blender or food processor. Puree until smooth and creamy. Stir in cooked spinach.

  • Step 3

    Put the canned tomato chunks into a casserole dish. Stuff the pasta shells with the cashew mixture and spinach. Arrange on top of the tomatoes. Top with pine nuts, vegan Parmesan and thyme.

  • Step 4

    Bake for about 20 minutes.