- Pasta (conchiglioni shells)
- Salt and pepper (to taste)
- Tomato puree
- Vegan parmesan cheese
Start with cooking the pasta for 8 minutes in boiling water.
Make sure not to cook the pasta completely because it will need to bake in the oven later.
In the meantime blend it together the tofu with the garlic and lemon juice. Add salt and pepper as you like.
When the pasta is done, cool it down and start filling up with the tofu and spinach mixture.
Add some tomato sauce to the bottom of the pan and sprinkle the top with some vegan parmesan cheese. Then all that is left to do is bake it in a preheated oven for 10-15 minutes.
PAIR WITH: ROSÉ
Crisp and delicate, blossoming with juicy strawberries and cherry flavours.