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Vegan Ricotta Stuffed Pasta Shells
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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.
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- Recipe Card
Prep time 10mins
Cook time 20mins
Recipe Card
ingredients
- 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.