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Vegan Spinach & Cream Cheese Pasta Shells

Servings: 2 people


  • 100 g pasta shells, cooked as per instructions and cooled
  • 240 baby leaf spinach
  • 1/2 small onion, finely chopped
  • 1 tbsp vegan margarine
  • 150 g vegan cream cheese
  • salt and pepper to taste
  • 400 ml passata


  • Preheat oven to 180C. Pour the passata into a large baking dish and set aside.
  • Heat a knob of butter in a large frying pan. Add the onions and fry for 2-3 minutes, before adding the spinach. Turn the heat down and cook for around 4 minutes, then stir in half of the cream cheese. Cook until the cream cheese has dissolved, and take the mixture off the heat. Using a hand blander or a food processor, blitz to form a smooth sauce. Taste and season with salt and pepper as required.
  • Spoon the spinach mixture into your cooled pasta shells, packing them quite full. Place them into the baking dish on top of the passata. Add about half a teaspoon of the remaining cream cheese.
  • Bake in the middle of the oven for 30 minutes. Serve warm.