Spinach Garlic Cream Pasta Shells
These scrumptious spinach garlic cream stuffed shells are vegan, gluten free and dairy free.
- 8 oz pasta shells I used brown rice, gluten free shells
Spinach Garlic Cream
- 6 cloves garlic
- 1 tbsp apple cider vinegar
- 1/2 cup water
- 2 cups fresh spinach
- 7 oz extra firm tofu 1/2 standard package
- 1 tsp sea salt
- 1 juice of 1 lemon
- 1 cup raw cashews
Preheat oven to 350.
Cook pasta shells according to package directions. They should be al dente, and not over cooked or they won't be suitable for stuffing
Add all other ingredients except marinara sauce, to high speed blender. Blend until smooth.
After shells are cooked, rinse them in cold water and spread out on baking sheet with parchment paper.
Using a small teaspoon, spoon spinach garlic cream mixture into shells.
Pour marinara sauce over shells stuffed with spinach garlic cream.
Bake for 30 minutes.
Serving: 7g | Calories: 440kcal