Creamy Vegan Shell Pasta With Spinach
- COOK
10 Mins - PREP
5 Mins - TOTAL
15 Mins
This recipe was inspired by the manicotti stuffed with cheese and spinach. The difference is this dish is quicker and less cumbersome and of course vegan. I hate trying to get the cream inside the manicotti noodle. If you work really fast, this dish could be finished and on the table in a little over 15 minutes.
| Nutritional Facts | |
| Servings 6 | Serving Size 1 Heaping Cup |
 | | Calories | 382 |
| Fat | 9g |
| Carbohydrates | 61g |
| Protein | 15.4 |
| Fiber | 4g |
| Sugar | 2.8g |
| Sodium | 247mg | | |
Ingredients
- 1 16oz. Box of Shell Pasta, Cooked and Drained
- 1 Cup Cooked & Well Drained Frozen Spinach
- 1/2 Cup Blanched Slivered Almonds
- 1/2 Cup Drained & Pressed Firm Tofu
- 1/2 Cup Plain Almond or Soy Milk
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Red Wine Vinegar
- 1/2 Tablespoon Canola Oil
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- Pepper to taste
Directions
In a blender put the almonds, tofu, soy milk, lemon juice, vinegar, canola oil, salt, onion powder and blend until completely smooth.
Mix creamy mixture with the spinach and noodles, sprinkle with pepper and serve.
