Stuffed Pasta
About
Prep Time:
35 minutes
cook time:
30 minutes
serves:
6 - 8
This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
3 garlic cloves (minced)
2 spring onions
120g spinach
1 bunch silverbeet
1 cup peas
100 grams vegan Parmesan
200 grams vegan cream cheese
Extra virgin olive oil
1 bunch basil (chopped)
⅓ cup pine nuts (toasted)
700ml passata
250g conchiglioni (AKA XL Pasta Shells)
Preparation:
Remove the stalks from the silverbeet and chop roughly, also slice up the spring onions
In a large saucepan on medium heat, put in the olive oil and cook the garlic, silverbeet, spring onion and spinach until reduced in size and soft. Add the peas, mix and remove from the heat. Let it cool and then put mixture in a colander to drain off any excess liquid
Turn oven to 180°C
In a medium sized oven and cooktop proof dish pour in the passata and 1 cup of water and the ½ bunch of chopped basil, mix together, put on medium heat and bring to a simmer, take off the heat
In a large bowl mix the Parmesan, cream cheese, remaining ½ basil, pine nuts and the spinach mixture
Bring a large saucepan of water to boil, add the pasta and cook for about 3 - 4 minutes, you want it about half cooked, staring and set aside to cool with a bit of olive oil so they don’t stick to each other
Using a spoon fill each pasta shell with the spinach mixture and nestle them carefully into the passata, when the dish is filled, spoon a little olive oil on to each filled shell and put in the oven for 25 minutes
Add more Parmesan, some flakey sea salt and enjoy
