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FREE 1-WEEK MEAL PLAN IN OUR BIO⠀
Spinach and feta Pasta ? Recipe⠀⠀
Ingredients⠀⠀
50g giant pasta shells⠀⠀
⠀⠀
Marinara sauce⠀⠀
1 box strained tomatoes⠀⠀
2 tbsp tomato sauce⠀⠀
2 tsp olive oil⠀⠀
4 cloves garlic, crushed⠀⠀
1/2 tsp finely ground sea salt⠀⠀
Pepper⠀⠀
4 sprigs fresh thyme, leaves only⠀⠀
1 sprig finely chopped oregano, leaves only ⠀⠀
⠀⠀
Instructions⠀⠀
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.⠀⠀
200g spinach (frozen, then defrosted OR fresh and wilted)⠀⠀
1 onion, finely diced⠀⠀
3 cloves garlic, crushed ⠀⠀
2 tsp olive oil⠀⠀
Pinch sea salt⠀⠀
1/2 cup vegan fermented cashew cheese (store bought, or see the recipe in my story highlights)⠀⠀
⠀⠀
Method⠀⠀
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. ⠀⠀
Assemble⠀⠀
⠀⠀
1. Heat oven to 200 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. Enjoy!
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