Ingredients
- 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.