1 clove of garlic chopped
1 tbsp olive oil
2 tbsp tomato paste
1×14 oz can (400 ml) tomato passata or chopped tomatoes or a mixture of both
1 tsp dried oregano optional
salt, pepper to taste
Spinach Cream Filling:
1 onion finely chopped
2 cloves of garlic finely chopped
1 tbsp olive oil
14 oz (400 g) fresh spinach
⅔ cup (150 g) dairy-free cream cheese or homemade cashew-ricotta*
salt, pepper to taste
1 splash of lemon juice optional
Topping:
3-4 tbsp (3 tbsp) vegan parmesan cheese optional
Instructions
Cook the pasta shells according to the packaging instructions until ‘al dente’. Then drain and set aside. (Toss with a little olive oil as needed to prevent the pasta from sticking together).
