Pasta shells can be stuffed with just about anything. A lentil meat crumble and tomato sauce would be good. Mushrooms and chestnuts sauteed and ground up would be great. Minced veg and mashed potatoes would even be good - kinda like a pirogi. A few years ago I created an excellent shell stuffed with cheese and artichokes and smothered in a lemon sauce. So good! (See my Lemon Artichoke Stuffed Shell recipe HERE)
|NOTE: This is a double batch!|
Today I made this ridiculous amount of shells stuffed with spinach and cauliflower, bound together with a thick creamy cashew sauce. Healthy and light and very nice on a blustery November evening.
Here's what you need:
1 box jumbo pasta shells
2 x 12 oz bags frozen cauliflower - defrosted
3-4 oz fresh spinach (3 big handfuls)
1 t miso paste
1 large onion
3 cloves garlic
1/2 C non-dairy milk
2 T cornstarch
1/2 C raw cashews
1 C water
32 oz marinara sauce
salt, pepper, dried basil
Here's what you do:
Start by chopping the onions and garlic. Saute the onions in a small bit of oil until soft and translucent. Add the garlic toward the end, being sure not to brown the garlic. Add the miso and incorporate it well. Set aside.
Working in small batches, process the cauliflower, spinach, and sauteed veg in a food processor. Season with salt, pepper, dried basil. Mix well and set aside.
Whirl the cashews and water in a high speed blender to create a cream. Thicken the cream over low heat. Whisk the corn starch into the milk and add it to the cashew cream. Whisk constantly until quite thick. Add this cream mixture into the spinach-cauliflower mixture. Season appropriately.
Cook the shells until just al dente and fill them with the lovely mixture. Place the shells in a 9x13 and bake until bubbly.