Pasta stuffed with cashew basil cream

Rich, creamy and nutritious, these shells will be gracing our Christmas table this year. They feel a little bit fancy, a little bit decadent and are easy to assemble. A serving of 2-3 stuffed shells is ample when served with salads and vegetable sides. SAM_1806 (Small)

You will need:

Big pasta shells

2 jars of pasta sauce or whizz up 2 cans tomatoes

Filling (this is enough for ~18 shells):

1 can cannellini beans rinsed & drained

1 C cashews

Handful fresh basil

Handful fresh spinach or kale, chopped

3-4 cloves garlic

1/4 cup nutritional yeast

1/4 cup lemon juice

1/2 tsp salt to taste

Preheat the oven to 180 C.

Bring a big pot of water to boil for pasta shells. Cook them only until tender – do not overcook as they may split – they will finish cooking in the oven. Drain.

Combine all filling ingredients in your food processor and process until smooth. Scrap down the sides as you go.

Pour one jar of sauce in a baking pan.

Stuff the shells using about a tablespoon of filling for each and place on top of the sauce.

Cover with second jar of sauce, cover and bake for about 20 minutes.

For a gluten free option hollow out zucchini, fill with cashew basil cream and bake.

Merry Christmas!

 

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