Baked Corsican stuffed pasta shells

Vegan savoury Veganised

France

Prep: 15 minutes

Cook: 40 min

Difficulty: Easy

Mint, Swiss chard, garlic and curdled soy milk make this creamy Corsican stuffing!

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Ingredients

Metric

U.S.

To delight 2 people

1 onion

1 càs olive oil

2 garlic cloves

500 ml tomato coulis

20 mint leaves

1 Swiss chard leaf

salt & pepper

½ plant-based brousse cheese

16 pasta shells

Directions

Step 1

Finely chop the onion and in a large pan, sauté for about 5 minutes on medium heat in the olive oil. Mince the garlic, add half of it to the pan and sauté for another 2 minutes. Chop the mint leaves. Add the tomato coulis and half of the mint to the pan. Stir well, season to salt and pepper and set aside.

Step 2

Chop the green part of the Swiss chard. In a bowl, stir in the brousse cheese along with the other halves of garlic and chopped mint. Season to salt and pepper. Here’s your stuffing! Set aside.

Step 3

Cook the pasta shells 2 minutes less than the instructions indicate.

Step 4

Preheat oven to 200°C. Pour in a layer of tomato sauce in a baking dish. Stuff your shells with the brousse stuffing. Bake for 20 minutes and serve immediately!