Vegan Spinach Cheese Pasta Bake

panaceaspantryblog.com

Tracey

On a journey to healthier eating.

250g giant pasta shells

For the marinara sauce-

1 x box strained tomatoes

2 Tbsp tomato paste*

2 tsp olive oil

4 cloves garlic, crushed

½ tsp finely ground sea salt

Pepper

4 sprigs fresh thyme, leaves only

1 sprig finely chopped oregano, leaves only

For the filling-

100g vegan feta, crumbled**

200 to 300g spinach (frozen, then defrosted OR fresh and wilted)***

1 onion, finely diced

3 cloves garlic, crushed

2 tsp olive oil

Pinch sea salt

½ cup vegan fermented cashew cheese

FERMENTED CASHEW CHEESE RECIPE

2 cups raw, cashews

Filtered/spring water

1 tsp good quality salt

¼ cup apple cider vinegar (ACV), with ‘the mother’. We like this brand.

¼ cup filtered water (or spring water) for blending

Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavor.

Note: Ingredients may have been altered from the original.

Directions at panaceaspantryblog.com

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