Spinach Garlic Cream Pasta Shells
These scrumptious spinach garlic cream stuffed shells are vegan, gluten free and dairy free.
Servings 4
Calories 440kcal
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.
