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- Vegan Spinach and ‘Ricotta’ Filled Giant Pasta Shells in Tomato Sauce
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Search results for 6 tbsp of oatly crème fraîche, for the vegan ricotta
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Search results for 1 lemon, for the vegan ricotta
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Search results for 1 handful of vegan parmesan, to serve
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Search results for 5 garlic cloves, grated
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Search results for 680 g of passata
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Search results for 1 drizzle of extra virgin olive oil, to serve
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Ingredients
- 200 g of flaked almonds, for the vegan ricotta
- 1 tbsp of nuritional yeast, for the vegan ricotta
- 6 tbsp of oatly crème fraîche, for the vegan ricotta
- 1 lemon, for the vegan ricotta
- 0.5 tsp of fine sea salt, for the vegan ricotta
- 400 g of baby spinach
- 1 large of onion, diced
- 1 dash of basil, to servve
- 1 handful of vegan parmesan, to serve
- 24 conchiglioni shells
- 1 tbsp of olive oil
- 5 garlic cloves, grated
- 680 g of passata
- 30 g of basil, roughly chopped
- 1 tsp of ground nutmeg
- 1 drizzle of extra virgin olive oil, to serve