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Vegan Stuffed Shells with Spinach Cream

Vegan Stuffed Shells with Spinach Cream

7 oz jumbo pasta shells (gluten-free, if needed) (200 g)
1 onion diced
1 clove of garlic chopped
1 tbsp olive oil
2 tbsp tomato paste

  • Cook the pasta shells according to the packaging instructions until al dente. Drain and set aside, afterwards.
  • 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.
  • In a large pan, sauté spinach for 3-4 minutes until collapses. Drain water from the spinach using a colander. (You'll be left with about 1 1/2 cups of cooked down spinach.)
  • etc

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