This is comfort in a bowl, decadent & delicious. The creamy ricotta, is perfect with the rich tomato sauce, & the comforting taste of pasta. Serve with fresh salad.
To serve 4….
300g large Conchiglie, cooked & drained.
500g spinach, lightly steamed, drained & chopped
• 1 Cup of cashews (soaked in water for 2 hrs, or use boiling water if short on time)
• 1 garlic clove
• 2 tbsp Nutrional yeast
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1/3 cup of water
Blend all ingredients in a blender until smooth.
• 1 tbsp olive oil
• 1 onion finely chopped
• 2 garlic cloves, crushed
• 200g cherry tomatoes
• 1/2 cup of sunblush tomatoes chopped (sundried are ok too)
• 1 tin tomatoes 400g
• 1 tbsp balsamic vinegar
• 1 tsp vegetable bouillon powder
• large handful fresh basil, washed & chopped
Drizzle cherry tomatoes in a little olive oil, place on a baking tray & place in an oven 180°/ gas 4 for 30 mins.
In a deep pan, gently heat oil, add onion, garlic, until soft. Add balsamic vinegar for a few minutes, followed by all tomato ingredients. Add bouillon, season with salt & pepper. Bring to boiling point, reduce & add basil.
Mix the spinach with the ricotta cheese.
In a baking dish, place the tomato sauce.
Then with a teaspoon stuff the conchiglie with the ricotta & spinach mixture.
Arrange on top of the tomato sauce.
Place in a preheated oven 200°/gas 6 & bake for 35 minutes