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Shelled Pasta Stuffed with Spinach and Cauliflower Cream

Source; @beferox
Plant-based Food Recipes

400 g pasta shells 60-70 shells
3 tbsp olive oil
1 handful fresh basil leaves

650 g frozen cauliflower florets defrosted
3 handful fresh spinach
1 medium onion chopped
3 cloves of garlic chopped
1 tsp miso paste
ca. 1 1/3 cups oat milk
1 tsp salt
pinch of pepper
2 1/2 tbsp starch I like to use potato starch
1 tsp dried basil

Tomato Sauce
600 ml sieved tomatoes
200 ml soya cuisine (vegan single cream)
1 tsp dried basil
1 tsp dried oregano
2 tsp. paprika
salt and pepper to taste
1 medium Onion chopped
3 cloves of garlic minced

Cook pasta shells according to package instructions. Drain and set aside (add some olive oil so the shells won't stick together) .

Meanwhile, heat a few tbsp of water in a pan over medium heat
Add onion and garlic and cook for about 3 minutes
Add miso paste and stir well. Remove pan from heat
Chop cauliflower florets into small pieces
Add Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy
If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender
Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well .

For tomato sauce:
Heat a few tbsp. of water in a pan over medium heat
Add onion and cook for about 2 minutes
Add garlic and cook for another minute
Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot.

Preheat your oven to 200°C
Divide tomato sauce into two big baking dishes
Stuff each shell with a small tbsp. of filling and place them side by side in the baking dishes
Drizzle 1-2 tbsp. olive oil over each baking dish with shells
Bake in the oven for about 20-25 minutes
Let everything cool down for 5 mins before serving then add basil leaves.
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