Spinach and Cauliflower stuffed Pasta Shells

Serves 4-5


400 grams pasta shells

3 tbsp. Avocado oil

1 handful fresh basil leaves


650 grams cauliflower florets

1 bunch of fresh spinach, washed

1 medium sized onion

3 cloves of garlic

1 tbsp. miso paste

1 1/3 cups oat milk

1 tsp salt

2 tbsp. corn starch

1 tsp oregano

Tomato sauce:

600 ml tomato sauce

200 ml vegan single cream

1 tsp dried oregano

2 tsp paprika

salt and pepper to season

1 medium onion

3 cloves of garlic


1.Cook pasta shells according to the package instructions. Drain and set aside. Add some avocado oil to prevent from sticking.

2. Heat the avocado oil over medium heat.

3. Add, onion garlic and cook until soft and lightly browned. Add miso paste and the cauliflower florets with the spinach. Cook until the spinach has softened and the cauliflower florets have a crunchy taste, about 5 minutes.

4. Add the mixture together with the oat milk and blend until smooth and creamy.

5. Transfer to a big mixing bowl, add starch, salt and pepper and basil.

Tomato sauce:

1. Heat 1 tbsp. avocado oil over medium heat. Add the onion and garlic and cook for about 5 minutes until softened.

2. Add the tomato sauce and the vegan cream. Stir well to combine and cook for about 5 minutes.


1. Preheat your oven to 400 degree F/200C

2. Pour the tomato sauce in a baking dish.

3.Stuff each shell with a small tsp of the spinach and cauliflower filling and place them side by side in the baking dish.

4. Drizzle 1-2 tbsp. avocado oil over the shells.

5. Bake in the oven for about 20-25 minutes.

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