Cashew Ricotta and Spinach-Stuffed Shells in Arrabbiata

Pasta: Primed for Plant-based Diets

Customers are increasingly looking for more produce-filled options on menus. Your pasta category is an ideal platform for catering to these customers. Not only is it a comfort-food favorite, produce-forward pasta is easily customizable for any dietary needs.

Take advantage of fresh, seasonal vegetables for an on-trend and nutrient-rich dish. Keep in mind, in the last three years there has been a 600% increase in people identifying as vegan in the US. Further increase the appeal of your produce-filled pasta by experimenting with trending dairy supplements. For example, a puree of raw cashews, soy milk, and oil makes a delicious vegan substitute for ricotta in the recipe below.

 

Cashew Ricotta and Spinach-Stuffed Shells in Arrabbiata
Vegan stuffed shells with cashew ricotta and spinach in an arrabbiata sauce
Servings
4
Servings
4
Cashew Ricotta and Spinach-Stuffed Shells in Arrabbiata
Vegan stuffed shells with cashew ricotta and spinach in an arrabbiata sauce
Servings
4
Servings
4
Ingredients
Cashew Ricotta
Spinach-Stuffed Shells
Lemon-Pine Nut Crumbs
Servings:
Units:
Instructions
Cashew Ricotta
  1. Soak cashews in cold water overnight; drain. Purée all ingredients in food processor until smooth. Makes about 2½ cups.
Spinach-Stuffed Shells
  1. Cook shells until al dente; drain, cool and drizzle with 1 tablespoon oil. Heat remaining 2 tablespoons oil in sauté pan over medium heat; add onion and cook until tender and translucent, about 5 minutes. Add garlic and salt; cook 1 minute. Add spinach and reduce heat to medium-low; cook tossing with tongs until spinach is wilted. Remove from heat and cool slightly; stir in Cashew Ricotta.
  2. Stuff shells with spinach-ricotta filling; refrigerate in airtight container. Makes about 24 stuffed shells.
Arrabbiata Sauce
  1. Toss all ingredients, except basil, in half hotel pan; roast at 400°F until tomatoes begin to brown and release their juices, about 35 minutes. Remove tomato skins; pulse basil and tomato mixture in food processor until sauce is thick and chunky. Makes about 2 cups.
Lemon-Pine Nut Crumbs
  1. Roast pine nuts on sheet tray at 350˚F until toasted and fragrant, about 10 minutes, shaking halfway through. Rapidly pulse lemon zest, salt and pine nuts in food processor until ground but still dry. Makes about ½ cup.
For Serving
  1. heat ½ cup Arrabbiata Sauce in sauté pan over medium heat; add 1 portion stuffed shells, cover and reduce heat to low. Simmer 5 minutes or until stuffed shells are heated through; transfer to serving plate.
  2. Top with Arrabbiata Sauce; garnish with 2 tablespoons Lemon-Pine Nut crumbs, microbasil and cracked black pepper.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Raw Cashews #032879

Unsweetened Soy Milk #215000

Olive Oil #038387

Fresh Lemon Juice #028246

Sea Salt #036458

Jumbo Pasta Shells #981510

Yellow Onion #097511

Garlic Cloves #097207

Fresh Mature Spinach #097745

Fresh Tomatoes #097775

Roasted Red Peppers #276099

Balsamic Vinegar #305042

Dried Oregano #036390

Dried Thyme #036496

Granulated Sugar #037093

Salt #340620

Ground Black Pepper #036411

Fresh Basil #097240

Pine Nuts #032878

Lemon #096189

Microbasil #097329

Fresh Cracked Black Pepper #036409

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