Stuffed Shells with Spinach-Cauliflower Cream



Contents
400 g pasta shells, about 60-70 shells
CA. 3 tablespoons of olive oil
1 handful of fresh basil leaves
filling
650 g frozen cauliflower florets, thawed
3 handfuls of fresh spinach
1 medium chopped onion
3 cloves of chopped garlic
1 teaspoon miso paste
CA. 1 1/3 cups oat milk
1 teaspoon of salt
a pinch of pepper
2 1/2 tablespoons starch I like to use potato starch
1 teaspoon dried basil
Tomato sauce
600 ml sifted tomatoes
200 ml soy cuisine (vegan single cream)
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons of paprika
pepper and salt to taste
1 medium chopped Onion
3 cloves of minced garlic


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