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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.

    Try this and other delicious recipes from our new eBook A Beginner's Guide to Vegetarian Eating. Free to download here!

    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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