Jumbo stuffed pasta shells are one of my favourite dishes to make - it's sooo delicious! The filling is made with a creamy cashew and spinach base. Layer an oven pan with tomato sauce, then top with the stuffed pasta shells and bake. It's so delicious and well worth the effort.
Soak the cashews in a bowl of hot water for a couple of hours to soften them up. The longer you soak, the creamier they will be so if you can, leave them in the water for 6 to 8 hours but if you don't have the time you can speed soak in boiling water for 30 mins to 1 hour. If you have a high powered blender it shouldn't matter.
RECIPE:
This can serve 4 if paired with a generous salad, but usually two of us eat it up :)
Jumbo Pasta Shells - enough for 2
1 jar tomato sauce
1 cup raw cashews, pre-soaked
2 or 3 cloves garlic, minced
Half a lemon juice
1 tsp yellow mustard
2 tbsp olive oil
200g fresh spinach, wilted
1/2 brown onion, chopped
2 tbsp nutritional yeast
Salt & Pepper to taste
Bring a large pot of water to the boil and cook the pasta for about half the time listed on the packet. They should start to soften but still remain firm. Drain and set aside.
In a pan, heat 1tbsp olive oil and cook the onion until soft. Add the spinach and cook for 1-2 mins until wilted. Set aside. Preheat oven to 165 degrees celsius.
Prepare the cashew cream in a blender by combining the soaked cashews, garlic, lemon juice, nutritional yeast, olive oil, salt and pepper. Add a little water and blend down until smooth. Add to the bowl with the spinach mix and mix together.
Pour the tomato sauce into an oven safe dish. Stuff each pasta shell with the cashew mix and place inside the baking tray. Cover and bake for about 25 mins. Serve warm and enjoy!