HerbYvore baked spinach shells

HerbYvore baked spinach shells
Try out our sustainably delicious Vegan Baked Spinach Shells by the celebrity chef, Ms Sarab Kapoor. Perfect for a potluck with your family or friends!


  • 200 gms Large pasta shells – cooked
  • 200 gms Vegan paneer- crumbled
  • 250 gms 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
  • 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
● Heat oil and fry onions and garlic till soft
● Add tomatoes, basil, sugar, pepper, mixed herbs & sal
● Cook till tomatoes are soft
● In a bowl – combine chopped spinach, crumbled paneer, 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 moderate oven for 20 -25 minutes

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