Prep time: 30 minutes
Cook time: 30 minutes
8 oz large pasta shells
1 cup basil tomato sauce
2 cups cremini mushrooms
2 cups baby spinach
2 tbsp EVOO
1.5 cups raw cashews (soaked)
1/3 cup almond milk
1 Tbsp Apple cider vinegar (ACV)
3 Tbsp nutritional yeast
1 tsp minced garlic or garlic powder
Salt to taste
You will need: food processor, medium pan, baking tray/dish, large pot
Soak cashews overnight or in boiling hot water for 30 minutes. Drain cashews and add to food processor along with almond milk, ACV, nutritional yeast, garlic and salt.
Chill ricotta in refrigerator meanwhile pasta cooks.
Follow instructions on box/bag to cook pasta al dente.
Dice mushrooms. Sauté baby spinach and mushrooms in a medium pan with a little salt and pepper for 7-10 minutes. Set aside to cool off.
Drain pasta and add 2 tbsp olive oil to prevent it from sticking or drying out.
Take cashew ricotta out of the fridge and mix it in with the sautéed mushrooms and spinach.
Preheat oven to 400 F.
Spread tomato sauce to the bottom of your baking dish.
Once pasta is cool enough begin stuffing with ricotta/shroom/spinach mix. I add about 1 tbsp but you can be the judge of how much you want to add!
Place stuffed pasta shells on top of the tomato sauce on your baking dish and bake for 20-25 minutes at 400 F.
Take dish out carefully and let cool for 15-20 minutes before adding fresh basil to serve and enjoy.