Dinner Bag

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Shelled pasta filled with spinach and cauliflower cream
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Picture and recipe by beferox

Components

400 g pasta shells  60-70 shells

3 tbsp olive oil

1 handful contemporary basil leaves

Filling

650 g frozen cauliflower florets defrosted

3 handful contemporary spinach

1 medium onion chopped

3 cloves of garlic chopped

1 tsp miso paste

ca. 1 1/3 cups oat milk

1 tsp salt

pinch of pepper

2 half of tbsp starch I like to make use of potato starch

1 tsp dried basil

Tomato Sauce

600 ml sieved tomatoes

200 ml soya delicacies (vegan single cream)

1 tsp dried basil

1 tsp dried oregano

2 tsp. paprika

salt and pepper to style

1 medium Onion chopped

3 cloves of garlic minced

Instructions .

Prepare dinner pasta shells based on bundle directions. Drain and put aside (add some olive oil so the shells will not stick collectively) .
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