Spinach and tofu filled shells

Serves: 4
Prep: 20
Cook: 30

This easy to make plant based pasta recipe is delicious and will be a crowd pleaser to even the fussiest of eaters. A dairy-free twist on a family favourite.

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Ingredients

  • 12 jumbo pasta shells
  • 1 tablespoon oil
  • 1 small brown onion, diced
  • 2 garlic cloves, minced
  • 2 shallots, finely sliced
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 300g baby spinach leaves
  • 300g silken tofu, drained
  • 2 tablespoons nutritional yeast
  • 700g bottle Passata sauce
  • 1/4 cup pine nuts

Method

  1. Step 1

    Bring water to boil in a large pot and add pasta shells. Cook until al dente, drain and cool in cold water.

  2. Step 2

    Heat oil in frypan add onion, garlic and shallots and saute until soft.

  3. Step 3

    Add nutmeg, salt and spinach. Saute until spinach is wilted. Remove from heat.

  4. Step 4

    In food processor, process tofu until smooth.

  5. Step 5

    Combine spinach mixture, tofu and nutritional yeast. Stir until well combined.

  6. Step 6

    Pour enough passata into the base of a pie dish to cover the bottom.

  7. Step 7

    Spoon filling into pasta shells and place shells into dish.

  8. Step 8

    Pour remaining sauce over shells. Sprinkle with pinenuts.

  9. Step 9

    Bake in a moderate oven, 180°C, for 30 minutes. Serve with a green salad.

Tips

  • Jumbo pasta shells can be found in some supermarkets and delis
  • Use cannelloni tubes if you can’t find jumbo pasta shells
  • Sprinkle with grated cheese or vegan cheese before placing in oven
  • Passata sauce is uncooked tomato puree that has been strained and removed of seeds and skin.


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