Cashew Ricotta & Spinach Stuffed Shells

Source: Zucker & Jagdwurst | Serves: 2 | Time: 1 hr



Changes

  • More garlic! More cashews! More spinach!

  • Adjusted cashew and spinach amounts since the international measurements don't line up well with the U.S. standard

  • Used full fat coconut milk as the plant based cream

  • Used Tubby Olive basil infused EVO for cooking instead of vegetable oil

  • Skipped nutmeg

  • Added basil and oregano

Ingredients

12 pasta shells

1 onion, chopped

3 garlic clove, chopped

1 cup fresh #spinach

1 cup #cashews, quick soaked in boiled water

2 tbsp water

3 tbsp nutritional yeast, divided

1 tbsp apple cider vinegar

2 tbsp vegan butter

2 tbsp flour

2/3 cup almond milk

2/3 cup full fat coconut milk

1/2 tsp chili flakes

Tubby Olive basil infused EVO for cooking

S&P

Basil


Instructions

Heat vegetable oil in a frying pan and fry onion and garlic until translucent. Add spinach and saute for 10 minutes or until either the fresh spinach wilts. Season with salt, pepper, dried basil, and oregano to taste. If the spinach is still too watery, transfer to a sieve and drain.


Add soaked cashews, water, 2 tbsp nutritional yeast, and apple cider vinegar to a the base of a Ninja Bullet or Vitamix and blend until smooth. Season with salt and pepper to taste, or add more nutritional yeast or some lemon juice.


Add spinach to cashew mixture and stir to combine. Adjust seasoning.


Cook pasta shells according to package instructions. In the meantime, melt vegan butter in a saucepan and stir in flour. Slowly add almond milk and coconut milk, but keep stirring all the time to prevent any lumps in the sauce. Season with chili flakes, 1 tbsp nutritional yeast, salt and pepper to taste. Let the sauce simmer for a few minutes until thickened.


Preheat oven to 350°F. Once the pasta shells are done, drain. Add approx. two third of the sauce to your baking dish. Carefully fill each pasta shell with the spinach-cashew mixture and transfer to the baking dish, right into the sauce. Repeat with remaining pasta shells and filling, then drizzle with remaining sauce. Bake for 20 minutes, or until the first pasta shells turn golden brown on top.


Remove from oven. Plate and enjoy!


Journal


Food & Drink

96 oz water

2 cups coffee

1 old fashioned

2 rum drinks

Almond butter, cauliflower, and apple toast

Amy's brown rice bowl

Banana

1 piece of Swiss cheese

Tonight's meal


Exercise

6500+ steps

2 mile walk

15 minutes of yoga


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