Creamy 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. I guarantee if you work really fast this dish will be finished and on the table in less than 15 minutes.

Original Release Date: January 10, 2009

Nutritional Facts
Servings 6Serving Size 1 Heaping Cup




Calories385
Fat8.50g
Carbohydrates64g
Protein15
Fiber4g
Sugar2.50g
Sodiummg





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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.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.