Vegan Stuffed Shells with Spinach Cream

Those Vegan stuffed Shells full of Spinach and dairy-loose Cream is this type of high-quality comfort food, which is plant-based totally and healthful. It’s exceedingly delicious, creamy, flavorful and smooth to make. This recipe is also perfect for meal-prep to make ahead.

Creamy, healthful and so scrumptious! these Vegan filled Shells with Spinach and plant-based Cream are the remaining consolation meals. Do you every now and then want to attempt a brand new dish but you suspect that it might be too complicated to cook dinner? well, this recipe could be very smooth to make and also you need only some easy elements. I made this dish with organic wheat pasta shells however you could use gluten-loose pasta shells, in case you’re a gluten-unfastened eater. I’ve also introduced sparkling steamed spinach, roasted garlic, onions and homemade tomato sauce, so it tastes flavorful and includes veggies.

Vegan Stuffed Shells with Spinach Cream

This Vegan stuffed shells stuffed with spinach and non dairy cream is like a great comfort food, which is plant-based and healthy. It is very tasty, creamy, flavorful and easy to make.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course: Hauptgericht, Lunch & Dinner, Main Course Servings: 4 servings Author: Bianca Zapatka

Ingredients

• 7 oz jumbo pasta shells (gluten-free, if needed) (200 g)
• Tomato Sauce* (or sub store-bought marinata sauce):
• 2 tbsp tomato paste
• 1 onion diced
• 1 clove of garlic chopped
• 1 tbsp olive oil
• 1 14 oz tin of tomato passata (400 ml)
• 1 tsp dried oregano (optional)
• salt, pepper to taste

Spinach Cream Filling:

• 1 onion finely chopped
• 2 cloves of garlic finely chopped
• 1 tbsp olive oil
• salt, pepper to taste
• 1 splash of lemon juice
• 15 oz fresh spinach (400 g)
• 2/3 cup dairy-free cream cheese (or sub cashew-ricotta*)

Topping:

• 3-4 tbsp vegan parmesan cheese (optional)

Instructions

1. Cook the pasta shells according to the packaging instructions until al dente. Drain and set aside, afterwards.

Tomato Sauce*:

1. Briefly fry onions and garlic in hot oil until glassy and lightly browned. Stir in the tomato paste and tomato passata. Add oregano, salt, pepper and sugar to taste. Cook for about 5 minutes on low heat, stirring occasionally. Then fill the tomato sauce in a baking dish, so the buttom is covered.

Spinach Cream Filling:

1. In a large pan, sauté spinach for 3-four minutes till collapses. Drain water from the spinach the use of a colander. (you will be left with about 1 half cups of cooked down spinach.)
2. inside the meantime, fry onions and garlic until glassy and gently browned.
3. Squeeze tired spinach together with your palms to put off extra water and chop more or less. blend with dairy-free cream cheese and fried onions + garlic. Season with salt, pepper and a dash of lemon juice to taste.
4. Spoon the spinach cream mixture into the cooked pasta shells.
5. area the stuffed shells inside the baking dish on top of the tomato sauce. Optionally, sprinkle with vegan parmesan cheese.
6. Bake for approx. 25 minutes at 355°F (one hundred eighty°C).
7. revel in! 😊