Vegan Stuffed Pasta Shells with Cauliflower Ricotta | Two Market Girls

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and has a firmer texture.

nutritional yeast

💰Cheaper: dried parmesan

Dried parmesan adds a similar cheesy flavor.

vegan cheese

🥗Healthier: cashew cream

💰Cheaper: no cheese

Cashew cream is creamy and can be made at home.

Chop the cauliflower into smaller pieces.

Steam the cauliflower until tender.

While the cauliflower is steaming, add 3 tablespoons of avocado oil to a blender.

Add 1/4 cup of nutritional yeast, 1/4 cup of non-dairy milk, 3-4 cloves of garlic, 1 tablespoon of onion powder, and a handful of parsley to the blender.

Once the cauliflower is steamed, add it to the blender and blend until chunky, resembling ricotta texture.

Add 3 cups of spinach to a steam basket and steam for about 1 minute until wilted.

Cook the jumbo pasta shells according to the package instructions.

Spread a thin layer of tomato sauce on the bottom of the baking dish.

Stuff each pasta shell with a heaping tablespoon of the cauliflower ricotta and some steamed spinach.

Place the stuffed shells in an even layer in the baking dish without stacking them.

Add a little extra tomato sauce on top of each shell.

Preheat the oven to 350°F.

Bake the stuffed shells in the oven for about 20 to 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens