Vegan Stuffed Pasta Casserole
This vegan stuffed pasta casserole is the ultimate comfort meal for all carb lovers out there. It's extremely easy to make and incredibly delicious! Give it a try!
Ingredients
- 300 g tube pasta cooked al dente
- 2 Tbsp vegan cheese shredded
For the sauce:
- 1 Tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 5 tomatoes peeled and crushed
- 1 Tbsp basil leaves chopped
- salt and pepper to taste
For the stuffing:
- ½ Tbsp olive oil
- ½ onion chopped
- 100 g fresh baby spinach
- 250 g firm tofu
- 100 g raw cashews soaked overnight
- 1 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions
- Boil the pasta al-dente for ~6 minutes. It just needs to be soft.
- Preheat the oven to 200C.
- Make the sauce:
- Heat the olive oil in a skillet over medium heat. When hot, add the sliced onion, minced garlic and saute for about 3 minutes, until soft. Add crushed tomatoes, basil leaves, salt, and pepper and cook for 7 more minutes, stirring occasionally. When the sauce is ready, set aside.
- For the pasta stuffing:
- Heat the oil in a skillet, over medium heat. When hot, add the onions and saute for 3 minutes, add spinach and cook until wilted for about 5 minutes. Set aside.
- In a food processor, add the soaked raw cashews, crumbled tofu, lemon juice and nutritional yeast. Blend until smooth.
- Add the cooked spinach and pulse 2-3 times. Scoop a tablespoon of stuffing in each cooked pasta tube.
- Place the stuffed pasta in a baking dish, in a single layer, pour over the tomato sauce and bake it for about 30 minutes.
- Top with some shredded vegan cheese and serve.