Vegan
Vegan Stuffed Pasta Shells
45 mins
Easy
2-4 Servings
For this recipe, guest chef Marcia Clarke of Abundance Foods Leeds produces a fabulous vegan light lunch or dinner, stuffing shell-shaped pasta with spinach, vegan cheese and anti-inflammatory herbs, and using our Tomato Fondue as a base.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
For a lovely light lunch or dinner, our guest chef, Marcia Clarke of Abundance Foods Leeds. has come up with a fabulous vegan dish here stuffed pasta shells. With a deep smoky flavour thanks to a smoked vegan cheese the dish contains spinach with high levels of B vitamins and iron, fresh basil which is said to have anti-cancer benefits and our Tomato Fondue, which as we’ve discussed many times before, is full of vitamins and minerals.
As with most of our vegan dishes, we recommend the addition of nutritional yeast to ensure adequate vitamin B12 in the diet.
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Ingredients
14 conchiglioni pasta shells
150g/5oz smoked dairy free cheese or organic tofu
1 medium onion
2 cloves garlic
1 handful of fresh basil leaves
2 tsp dried oregano
1 tsp sea salt
0.75 tsp ground black pepper
0.25 tsp red chili flakes (optional)
5tsp nutritional yeast
1 handful spinach leaves
juice of a medium-sized Lemon, freshly squeezed
150g/5oz BB Tomato Fondue or tomato passata
Nutrition Per Serving
Calories
255
Fats
9G
Carbs
38G
Protein
6G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection) Cook the pasta according to the packet instructions, then rinse with cold water and set aside (If using dairy-free cheese, set 1/3 aside to sprinkle over the finished dish)
Pulse the remainder of the cheese and all the other ingredients except the spinach in a food processor until partially mixed
Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like
Pour half of the BB Tomato Fondue or passata into a medium baking dish, spreading to evenly coat the bottom of the dish
One by one, fill each cooked shell with a generous spoonful of the filling and place in the prepared baking dish. Continue until the dish is filled
Drizzle the remaining Tomato Fondue or pasata over the stuffed shells and grate the rest of the dairy-free cheese on top
Cover the dish with aluminium foil and bake for 15-20 minutes
Remove the foil and bake for another 15-20 minutes or until the cheese is melted and the edges of the shells are lightly browned
Garnish with a few basil leaves and serve immediately
