Ingredients
-
200g shell pasta20 shells
-
For the filling:
-
200g tofu
-
150g spinach
-
1 tbsp vegan parmesan cheese
-
1 tbsp tamari
-
1 tbsp flaked nutritional yeast
-
saltto taste
-
For the tomato sauce:
-
1 small onion
-
400g tomato pulp
-
1 clove of garlic
-
1 tbsp extra virgin olive oil
-
saltto taste
-
dried oreganoto taste
-
fresh basilto taste
-
chilli flakesto taste
-
1 glass of waterabout
Ingredients
| 200g shell pasta | |
For the filling: |
|
| 200g tofu | |
| 150g spinach | |
| 1 tbsp vegan parmesan cheese | |
| 1 tbsp tamari | |
| 1 tbsp flaked nutritional yeast | |
| salt | |
For the tomato sauce: |
|
| 1 small onion | |
| 400g tomato pulp | |
| 1 clove of garlic | |
| 1 tbsp extra virgin olive oil | |
| salt | |
| dried oregano | |
| fresh basil | |
| chilli flakes | |
| 1 glass of water | |
Steps
|
1
|
Boil the shells in plenty of salt water (following the instructions on the packet), cool under cold water, then drain and set aside. |
|
2
|
Prepare the filling. Cook the spinach in a pan with a drop of oil, a clove of garlic and a little salt. Once cooked, cool and then squeeze, removing the excess water. |
|
3
|
Now make the tomato sauce. Pour a little extra virgin olive oil into a pan, then the chopped onion and a clove of garlic. Brown for a few minutes and then add the tomato pulp, salt, oregano, chilli pepper flakes and half a glass of water. Cook for at least 20 minutes, adding a little water when needed. When cooked, season with fresh basil leaves. |
|
4
|
Spread all the tomato sauce into a casserole dish. |
|
5
|
Set the oven to 180°C, place the casserole dish inside and cook everything for 30 minutes. Remember to cover with foil, and then remove the foil for the last 10 minutes. |
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