Spinach Garlic Stuffed Shells. This dish is quick, and easy and will make a beautiful presentation on your table. No one will be able to wait to bite in to the yummy spinach garlic sauce as it spills out of the shells. Tofu and cashews give the sauce a smooth, creamy texture that is just like ricotta cheese. Add a salad and some fresh bread, and dinner is done. The preparation will take you less than an hour, and of course, the cream sauce and the shells are vegan,vegetarian, gluten free and dairy free.

Bake shells for 30 minutes at 350 degrees

Recipe

Spinach Garlic Cream Pasta Shells

Alkaline Recipes

These scrumptious spinach garlic cream stuffed shells are vegan, gluten free and dairy free.

5 from 1 vote

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Prep Time 30

Cook Time 30

Total Time 1

Servings 4

Calories/serving 440 kcal

Ingredients

Pasta

8 oz pasta shells I used brown rice, gluten free shells

Spinach Garlic Cream

6 cloves garlic
1 tablespoon apple cider vinegar
½ cup water
2 cups spinach or greens
7 oz extra firm tofu ½ standard package
1 teaspoon sea salt
1 juice of 1 lemon
1 cup raw cashews

Marinara

2 cups marinara sauce

Instructions

Preheat oven to 350.
Cook pasta shells according to package directions. They should be al dente, and not over cooked or they won't be suitable for stuffing
Add all other ingredients except marinara sauce, to high speed blender. Blend until smooth.
After shells are cooked, rinse them in cold water and spread out on baking sheet with parchment paper.
Using a small teaspoon, spoon spinach garlic cream mixture into shells.
Pour marinara sauce over shells stuffed with spinach garlic cream.
Bake for 30 minutes.