Name: Ricotta & Spinach Stuffed Shells
Prep time: 20 min
Cook time: 50 min
Yield: 6
Ingredients: FOR THE TOFU RICOTTA; 450g extra-firm tofu; 50g ground almonds; 1 tbsp hemp seeds; Juice of 1 lemon; 2 tbsp olive oil; 2 garlic cloves; 2 tsp dried basil; 1½ tsp salt; 20g nutritional yeast; Freshly ground black pepper; FOR THE PASTA; 250g jumbo pasta shells (conchiglioni); 250g frozen spinach, thawed; 1 tbsp olive oil; 1 medium yellow onion, finely diced; 3 garlic cloves, crushed; 2 tsp dried basil; ½ tbsp brown sugar; 1 tbsp soy sauce; 1.4 litres of passata; TO SERVE; Vegan Parmesan (optional); Roughly chopped parsley leaves

VMG Recipes