Stuffed Shells with Spinach and Handmade Cashew Cheese
Who can resist pasta and especially stuffed pasta? Spinach and cashews come together and create the most delicious and healthy result to accompany our pasta!
Ingredients
For shells and stuffing:
- 450 g shells or any other stuffed pasta
- 1 kg spinach (cleaned and stemmed)
- 2 fresh onions
- 1 dry onion
- 1 clove of garlic
- 150 ml tomato juice
- 5 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp Himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dry basil
For the cheese:
- 200 g raw cashews
- juice of 1/2 lemon
- 1 cloves of garlic
- 2 tbsp olive oil
- 1 tsp Himlayan salt
- 1 pinch of pepper
Instructions
About the shells and the stuffing:
- Peel and finely chop the onions (fresh and dried) and the garlic clove.
- Add the olive oil to a pan and once it is hot, fry the onions for 4 minutes.
- Add the garlic and stir, waiting for 1 minute to give us all the flavor and aroma.
- Add 1 tbsp salt, garlic powder, onion powder, basil, pepper and tomato paste and mix well.
- Then, add the spinach, which we make sure is cleaned and stemmed.
- Stir, close the lid and leave it for about 10 minutes until it softens and removes its liquids.
- Add 2L of water and 1 tbsp of salt in a saucepan. Once the water boils, add the pasta and let it boil for 12-13 minutes.
- When it is ready, drain it in a colander.
About the cheese:
- Make sure to soak the cashews in water for 8 hours. Ideally, start the process the previous day.
- Rinse the cashews in running water and put them in a blender.
- In the same blender, add the nutritional yeast, lemon juice, garlic clove (after cleaning it), olive oil, salt and pepper and beat them for 2-3 minutes.
- Then, in a fireproof dish, add the pasta one by one, which we fill with a small teaspoon with the spinach filling.
- Take a tablespoon and add the cheese we have made on top.
- Pour over the tomato juice and 250ml of hot water.
- Bake for 30' at 180°C.
- Serve and enjoy!