Stuffed pasta shells with spinach-cashew filling

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  1. Cook about 300g large shell pasta until al dente.
  2. Meanwhile, blend 500g fresh spinach (washed and drained), 2 cups cashews, 4 garlic cloves, 1/2 cup nutritional yeast, 1/4 cup ground flax seeds and 1 Tsp salt until well combined - you want to retain a bit of texture.
  3. Add 1 Tbsp psyllium husk and mix until combined; filling should start to thicken.
  4. Stuff shell pasta with spinach filling and place in a casserole; top with marinara sauce and some grated plantbased cheese; cover with tin foil.
  5. Bake for 20-25 min at 180°C/350°C; remove tin foil and bake for another 5-10 min or until slightly crispy.

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