This comforting pasta dish will definitely brighten up your week. The creamy vegan ricotta tastes amazing. I made a delicious and flavourful homemade tomato sauce to go with this dish.

Ingredients (serves 4-6)
Prep time: 10 mins/ Bake time: 30 mins

🌱Jumbo pasta shells
🌱1 small bowl of Cashew nuts (can use tofu for a less calorific option)
🌱A handful of spinach leaves
🌱3 garlic cloves
🌱3 - 4 tsp of nutritional yeast
🌱1 lemon
🌱Sea salt and pepper
🌱1 1/2 tsp of olive oil
🌱Fresh Basil and more for garnish
🌱Homemade tomato sauce: crushed tomatoes, fresh basil, 3 garlic cloves, salt & pepper, olive oil (1tsp), oregano, red pepper flakes.


1. Vegan ricotta: soak the cashew nuts in water for 2-3 hours.
2. Cook the pasta shells as per the packet instructions.
3. Preheat the oven to 180degrees.
4. In a food processor, blend the cashew nuts, nutritional yeast ,lemon juice, lemon zest, olive oil, salt & pepper until smooth.
5. In a pan on medium heat, cook the spinach for 2-3 mins. Then, mix it in with the vegan ricotta.
6. Stuff the shells with the vegan ricotta.
7. To make the tomato sauce, blend all the ingredients together in a food processor.
8. In a ceramic baking dish, add the tomato sauce as the base. Place the pasta shells and add in the oven. Bake for 30 mins.
9. To finish, sprinkle with more nutritional yeast, salt and paper. Also, add fresh basil 🌿

Voila 💚

Tags: Mains