Pasta in many ways … I still love it. Not to the extent that I would like to eat it every day, but also something similar is put on the table once or twice a week.
And eaten with taste 😉
What I have always been fond of is the combination of pasta with cheese. And a lot of vegetables of course. In particular, I always liked ricotta in a lasagna or cannelloni. Or in any form, actually haha!
So well … since I had made a great vegan version of ricotta, it could not be long before it would be processed into a pasta. With this as a result:
Okay, I will not win an originality prize with this recipe (stuffed pasta … gosh). But at least a successful vegan version. In addition, nobody grinds for originality when the food is simply delicious, right?
One more thing: we regularly get the question where you can buy vegan (read egg-free) pasta. A question that we are honestly always a little surprised about. Most pasta that you can find at the supermarket simply consist of (wheat) semolina and water. And if that is not the case, an egg is usually shown on the packaging. Approximately 70-80% of the pastes in the store shelves are simply vegan.
At least in the supermarkets, we know 🙂
Of course, always check the label for certainty. But otherwise, it can not be difficult.
Don’t you find pasta shells or cannelloni? Or just don’t feel like too much ‘stuffing’? Make a simple lasagna with the same basic ingredients! A thin layer of sauce on the bottom, then a lasagna layer and then a layer of vegan ricotta with the oyster mushrooms. Repeat again and huppa … into the oven and enjoy 🙂
Stuffed pasta shells with vegan ricotta, oyster mushrooms and tomato sauce
For the pasta and filling
- 250 grams Pasta shells (larges ones, cannelloni can also be used)
For the pasta and filling
Make the vegan ricotta with this recipe: https://goherbie.com/vegan-cashew-ricotta-cheese/
Cook the pasta shells exactly al dente (tip: add a little bouillon powder to the water). Drain and rinse briefly with cold water. In this way the yarn stops and remains firm enough to fill.
Chop the shallot and the garlic finely. Clean the oyster mushrooms with a piece of paper towel and chop them.
Heat 1 tbsp olive oil in a pan and fry the shallots for a few minutes. Add the garlic, herbs and oyster mushrooms and fry them over a high heat until the oyster mushrooms become slightly discolored.
Extinguish the whole with the tamari (stirring immediately) and remove from the heat. Season with freshly ground black pepper, sea salt and lemon juice. Once cooled, mix the oyster mushrooms through the ricotta. Taste and season if necessary.
For the tomato sauce:
Peel and chop the onions and the garlic. Heat 1 tbsp olive oil in a pot over medium heat and fry the shallots until soft. Add the garlic and cook briefly.
Add the tomato puree, vegetable stock, maple syrup and all spices. Mix well together. Shower with the passata and stir again. Place the lid on the pot and simmer slowly for 20 minutes. Still on moderate fire of course.
Mix the plant-based cream before serving the sauce and season to taste with freshly ground black pepper, sea salt and lemon juice.
For the finish:
Preheat the oven to 180 ° C.
Take a large oven dish and spread a thin layer of tomato sauce over the bottom. Fill the pasta shells with the ricotta / oyster mushrooms mixture and arrange them in the dish. Shower with the rest of the tomato sauce and place in the oven for 20-25 minutes.
Divide the pasta shells and sauce over 4 plates and finish with fresh basil and pine nuts. Serve immediately.
Tip: also tasty ... +/- 250 grams of spinach in your tomato sauce to shrink. Hmmm.