Vegan Mushroom and Spinach Stuffed Shells with Tomato Sauce

Ingredients

• 12 pieces jumbo pasta shells
• 2 teaspoons olive oil
• 3 pieces garlic cloves
• 1 pieces white onions
• 250 grams button mushrooms
• 200 grams spinach
• 200 grams vegan cream cheese
• 1 cups nutritional yeast
• 500 ml tomato sauce
• 1 teaspoons salt
• 1 teaspoons pepper

Instructions

1. Preheat the oven to 180°C (350°F). Cook the pasta shells according to package instructions. Be careful not to overcook them as they will continue to cook in the oven.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
3. Add the mushrooms to the skillet and cook until they are browned and have released their liquid. Add the spinach and stir until it wilts.
4. In a large bowl, combine the sautéed vegetables, vegan cream cheese, and nutritional yeast. Season with salt and pepper to taste.
5. Pour half the tomato sauce into a baking dish. Stuff each pasta shell with the mushroom and spinach mixture and place in the baking dish. Pour the rest of the tomato sauce over the shells.
6. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the shells are heated through and the sauce is bubbling.
7. Serve warm, garnished with fresh herbs if desired.