1/2 cup soy milk
1 head cauliflower, chopped
salt to taste
2 cloves garlic, minced or pressed
2 TBSP vegan pesto (recipe follows)
1 cup precooked spinach, cooled and drained (*frozen can be used instead, just thaw and drain all liquid)
1 box jumbo pasta shells
2-3 cups marinara sauce of choice
Preheat the oven to 400.
Spread about 1/2 cup sauce in bottom of 9″ x 13″ pan.
To prepare the filling:
Combine milk, cauliflower, salt, and garlic in a medium size saucepan with a heavy bottom. Cover and bring to boil. Reduce heat and simmer until the cauliflower is tender, about 10 to 15 minutes. Pour the mixture into a food processor. Process to desired consistency. I prefer it a little coarse instead of completely smooth. Stir in spinach and pesto.
Cook the pasta shells according to package directions. remove from heat when al dente and drain.
Evenly distribute the filling among the shells, and place them on top of the marinara in the dish. When all of the shells are filled, pour the remaining marinara on top of the shells. Cover the dish with foil, and bake for 20 minutes.
Easy Vegan Pesto
2 cups tightly packed fresh basil
1/2 cup pine nuts
2-3 cloves garlic, roughly chopped (to taste)
* up to 1/4 cup extra-virgin olive oil OR vegetable broth
Sea salt and freshly ground pepper, to taste
1-2 TBSP lemon juice
3 TBSP nutritional yeast
Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.
Turn the motor on and drizzle the olive oil in a thin stream. I prefer to use as little oil as possible – so add just enough to get ingredients to combine. If you prefer oil free, then use vegetable broth instead.
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