For those of you suffering a cold winter, here is a warm and nourishing stuffed shell pasta with spinach cauliflower cream from @beferox ❤️ Shared Via @GlowingPlants ✨🌿 #GlowingPlants

Ingredients
* 400 g pasta shells ca 60-70 shells
* ca. 3 tbsp olive oil
* 1 handful fresh basil leaves
Filling
* 650 g frozen cauliflower florets defrosted
* 3 handful fresh spinach
* 1 medium onion chopped
* 3 cloves of garlic chopped
* 1 tsp miso paste
* ca. 1 1/3 cups oat milk
* 1 tsp salt
* pinch of pepper
* 2 1/2 tbsp starch I like to use potato starch
* 1 tsp dried basil
Tomato Sauce
* 600 ml sieved tomatoes
* 200 ml soya cuisine (vegan single cream)
* 1 tsp dried basil
* 1 tsp dried oregano
* 2 tsp. paprika
* salt and pepper to taste
* 1 medium Onion chopped
* 3 cloves of garlic minced
Directions
Cook pasta shells according to package instructions. Drain and set aside (add some olive oil so the shells won’t stick together)
For the filling:
1. Meanwhile, heat a few tbsp of water in a pan over medium heat
Add onion and garlic and cook for about 3 minutes
Add more water if the pan looks dry
Add miso paste and stir well. Remove pan from heat
Chop cauliflower florets into small pieces
Add Cauliflower, onion and garlic from the pan and spinach to a food processor or high speed blender along with oat milk and blend until smooth and creamy
If your blender or food processor is not that big, split everything in 3 to 4 loads and blend seperately or simply combine ingredients in a bowl and blend with a hand held blender
Transfer filling to a big bowl and add starch, salt, pepper and dried basil. Mix well

For the tomato sauce:
Heat a few tbsp. of water in a pan over medium heat
Add onion and cook for about 2 minutes
Add garlic and cook for another minute
Mix in all the remaining ingredients and cook for about 3-4 minutes or until sauce is hot

Assembling instructions in comments xx



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