Vegan Baked Shell Pasta Recipe
Try out our sustainably delicious Plant Based Baked Spinach Shells by the celebrity chef, Ms Sarab Kapoor. Perfect for a potluck with your family or friends!


  • 200 g large pasta shells – cooked
  • 200 g HerbYvore Plant Protein (crumbled)
  • 250 g fresh or frozen spinach
  • 6 shallots- chopped
  • 1 tbsp almond or cashew butter
  • 2 onions – finely chopped
  • 3 cloves garlic –chopped
  • 2 x 410gms Tomatoes-diced
  • 15 cashews (soaked in warm water for at least 4 hours)
  • 4-5 fresh basil leaves
  • 1 tsp Italian herbs
  • ½ tsp sugar
  • 2 tbsp olive oil
  • Pinch of nutmeg powder
  • Salt, pepper & chilli flakes

Cooking Method

● Blend the cashews into a smooth paste and add in the cashew or almond butter
● Squeeze out excess water from the spinach (if using frozen ones)
● Heat oil and fry onions and garlic till soft
● Add tomatoes, basil, sugar, pepper, mixed herbs & salt
● Cook till tomatoes are soft
● In a bowl – combine chopped spinach, crumbled plant protein, shallots, nutmeg powder, salt and pepper
● Fill mixture into the pasta shells
● Place the stuffed shells in a greased baking dish.
● Pour tomato sauce and cashew cream mixture over
● Bake in a pre-heated oven at 160 degrees C for 20 to 25 minutes.

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