Stuffed Shell Pasta with Cauliflower, Spinach and Almonds
I simply love this recipe for stuffed shell pasta with cauliflower, spinach and almonds as it is not only super easy but still delicious and of course vegan!
Preheat your oven to 425 °F/ 220 °C. Line your baking sheet with baking paper.
Cut your half head of cauliflower into approx. 1-2 cm thick slices and spread them on the baking sheet. Add the cocktail tomatoes to the side. Drizzle everything with olive oil, season with salt and pepper. Bake it for about 25 minutes until your cauliflower gets brownish ends.
Cook the pasta
Bring the pasta water to the boil and cook the shell pasta (Conchiglioni) al dente - according to the instructions on the package. Take half a cup of the pasta water and pour off the rest. Add about 1 teaspoon of olive oil to your finished shell noodles, stir carefully - so that they don't stick together.
Prepare the spinach
Meanwhile, chop the onion and fry it in a pan over medium heat for about 2 minutes with 1 tablespoon of olive oil. Salt it a little. Add the spinach and the chopped garlic and cook for another 10 minutes over medium heat.
Now mix the baked cauliflower with the spinach in the pan.
Mix the white wine vinegar, agave syrup, and chili flakes in a small bowl, stir everything well and add it to the spinach and cauliflower. If you don't have enough sauce, you can add some pasta water here.
Prepare the topping and the zoodles
Chop the parsley and almonds. Mix them with the raisins in a small bowl.
Make some zoodles with your spiralizer.
Stuff the shell pasta and serve
Now line your plates or bowls with half of the zoodles and half of the shell noodles with the open side facing up. Fill the shell noodles with the spinach and cauliflower mixture and garnish with the parsley, almond and raisin mixture, add the baked tomatoes.
Finally, pour some sauce from the pan over the zoodles, squeeze some lemon over them and add a little salt and pepper if necessary. And very important: Buon Appetito! ;)