9 jumbo pasta shells, cooked 2 minutes less than manufacturer's specification and drained
1 sweet potato, microwaved for 5 minutes and cooled or cooked at 350° F for 45 minutes and cooled
FOR THE SAUCE:
1 large carrot, cut into ⅓ inch slices
2 cloves garlic, sliced into 3-4 slices
½ cup non-dairy milk
1 ¾ cup white beans (cannellini beans) or one 15 ounce can, drained
5 Tbsp nutritional yeast flakes
2 Tbsp miso paste
3 Tbsp lemon juice
1 Tbsp apple cider vinegar
½ tsp smoked paprika
1 tsp maple syrup
½ tsp ground black pepper
½ tsp stone ground mustard
FOR THE FILLING:
1 Tbsp olive oil
½ medium yellow onion, diced
6 cups spinach leaves
2 cloves of garlic
1 block extra-firm tofu, crumbled
1 tsp lemon zest
½ tsp dried oregano
½ cup of the cannellini bean sauce
½ tsp salt plus more to tasted
1 tsp ground black pepper
Thinly sliced basil leaves
Make the sauce. In a small sauce pot, add the carrots, milk and garlic. Cook over medium-high heat until the carrots are soft, about 6-7 minutes. Cool slightly. In a high-speed blender, combine the carrot mixture and the rest of the sauce ingredients and blend until smooth. Set aside.
Preheat the oven to 350° F.
Make the filling. In a large sauté pan, heat one tablespoon of the olive oil. Sauté the onion for 4-5 minutes, or until soft. Add the garlic and the spinach and cook until the spinach is wilted, about 2-3 minutes. Remove the spinach mixture from the heat. Add the crumbled tofu, lemon zest, oregano, ½ cup of the white bean sauce, salt and pepper.
Assemble the shells. Lightly coat the bottom of a 9” x 9” baking dish with olive oil. Divide the tofu mixture evenly among the shells. Spread the remaining white bean sauce over the shells. Place the baking dish with the shells into the oven and cook the shells for 20 minutes. Remove the baking dish with the shells. Sprinkle the basil leaves on top and serve immediately.