Overview

If you're a vegan that loves the taste of cheese, then this Vegan Spinach and Ricotta Stuffed Pasta is a must-try dish! Obviously, the 'ricotta' in this dish isn't actual ricotta, but rather tofu cheese. With the exception of the nutritional yeast (which I've listed as optional), you'll be able to find all ingredients quite easily at the supermarket.

I would describe this dish as more of an 'intermediate' level of difficulty. Pretty much anyone will have the ability to make this dish by following the recipe below; however it's not as simple as just chucking a few ingredients together.

You'll also need to allow approximately 20 minutes of prep time, and then a further 30-40 minutes to bake everything in the oven.

Taste & Consistency

If you're a pasta lover, then this Spinach and Ricotta Stuffed Pasta dish will blow your socks off. Even if you're not vegan, you'll still appreciate the smooth texture of the stuffed pasta and enjoy the flavour kick it provides.

Vegan Spinach And 'Ricotta' Stuffed Pasta Recipe

Ingredients

• 200g pasta shells
• 500g firm tofu
• 2 garlic cloves
• 2 tbsp lemon juice
• 1 tbsp vinegar
• 2 tsp miso paste
• 1/2 tbsp nutritional yeast (optional)
• 3-4 cups spinach, cooked and had the liquid squeezed out (you can also buy frozen cooked spinach and thaw it out)
• 1 jar of Passata
• Olives

Method

1. Preheat oven to 180 degrees Celsius. Cook pasta according to the packet and set aside.
2. Blend together the tofu, garlic, lemon juice, vinegar, miso paste and Nutritional yeast until smooth and well combined. Stir through cooked spinach
3. In an oven proof dish add half the jar of Passata.
4. Stuff each pasta shell with 1-2 tsp of tofu 'cheese' and place in the passata covered base.
5. Once all pasta shells are in the oven proof dish pour the rest of the Passata over the top and scatter olives over the top.
6. Bake for 30-40 minutes.
7. Enjoy