Vegan spinach + ‘feta’ pasta by ⠀ -⠀ Selected by Recipe: Pasta⠀ You’ll need 2…

🍝 Vegan spinach + ‘feta’ pasta by @panaceas_pantry 😍⠀
Selected by @healthy.cookingrecipes
Recipe: Pasta⠀
You’ll need 250g giant pasta shells. Cook as per packet instructions.⠀
Marinara sauce⠀

1 x can/box strained tomatoes⠀
2 Tbsp tomato sauce/paste⠀
2 tsp olive oil⠀
4 cloves garlic, crushed⠀
1/2 tsp finely ground sea salt⠀
4 sprigs fresh thyme, leaves only⠀
1 sprig finely chopped oregano, leaves only⠀

1. Heat olive oil in medium sized saucepan. Add garlic and sauté for 1-2 mins on until browned⠀
2. Add remaining ingredients. Bring to a gentle boil, then reduce and simmer for 15 mins, stirring occasionally.⠀
Meanwhile, prepare the spinach filling⠀

100g vegan feta, crumbled- or vegan Parmesan, grated⠀
200-300g spinach (frozen, then defrosted OR fresh and wilted) or silverbeet (chopped + blanched)⠀
1 onion, finely diced⠀
3 cloves garlic, crushed⠀
2 tsp olive oil⠀
Pinch sea salt⠀
1/2 cup vegan fermented cashew cheese (see blog post)⠀


1. Heat a frypan over medium flame, then add olive oil. Add onion and salt and cook for 2-4 mins, or until translucent. Add garlic and sauté for a further 30 seconds. Turn off heat.⠀
2. In a bowl, mix remaining ingredients. Add cooled onion and garlic, and mix together until uniform.⠀

1. Heat oven to 180 degrees C.⠀
2. Pour a layer of marinara sauce in the bottom of a deep tray.⠀
3. Spoon filling into pasta shells, placing onto the marinara base. You can layer the shells a little if you need to. Once you have finished filling, top with extra marinara sauce, sprinkle with vegan cheese (optional) and bake (covered) for approx 30 mins.⠀
Delicious enjoyed as is, or with a nice green side salad!
Turn on post notifications to stay updated with our latest posts

Tag a friend that would love to eat this