Tofu stuff pasta shells

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Step 1

Preheat the oven to 180°C fan / 400°F. Boil the kettle. Put a drizzle of oil into a frying pan. Soak the cashews in hot water.

Step 2

To make the tomato sauce, add the onion to the pan and fry on a medium heat for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.

Step 3

Dissolve the stock cube in 150ml of boiling water. Pour in the tinned cherry tomatoes, the balsamic vinegar, maple syrup, stock and stir. Bring to the boil and then stir through the basil and spinach until wilted.

Step 4

Meanwhile, cook the pasta for 7-8 minutes until very al dente. Drain and run under cold water to cool slightly.

Step 5

To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce. Spoon into a piping bag, if you have one.

Step 6

Pipe the filling into the pasta shells and nestle the shells into the tomato sauce, filled-side facing up. Tip - don’t bother with the plastic nozzle - just use the hole in the piping bag.

Step 7

Add the bread crumbs, nutritional yeast, and a sprinkle of salt and pepper, then drizzle over some olive oil. Bake for 30-35 minutes until bubbling and crisp on top.