#pinksauce

Learn how to make this cafe style creamy pink sauce pasta 

These vegan stuffed shells are filled with a creamy spinach mixture and topped with a flavorful pink sauce. They're perfect for a cozy dinner and are sure to impress!

Ingredients: 1 box jumbo pasta shells. 8 oz vegan cream cheese. 10 oz frozen chopped spinach, thawed and drained. 1 tsp garlic powder. 1 tsp onion powder. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 tsp red pepper flakes. 1 jar 24 oz marinara sauce. 1 cup unsweetened almond milk. 1/4 cup tomato paste. 2 tbsp nutritional yeast. 1 tbsp cornstarch. 1/2 tsp dried basil. 1/2 tsp dried oregano. 1/4 tsp garlic powder. 1/4 tsp onion powder. Salt and pepper, to taste.

Instructions: Preheat the oven to 350F 175C. Cook the jumbo pasta shells according to package instructions. Drain and set aside. In a large bowl, mix the vegan cream cheese, spinach, garlic powder, onion powder, salt, black pepper, and red pepper flakes until well combined. Stuff each cooked pasta shell with the cream cheese and spinach mixture and place them in a baking dish. In a saucepan, combine the marinara sauce, almond milk, tomato paste, nutritional yeast, cornstarch, basil, oregano, garlic powder, onion powder, salt, and pepper. Cook over medium heat, stirring frequently, until the sauce thickens. Pour the pink sauce over the stuffed shells in the baking dish. Cover the baking dish with foil and bake for 25-30 minutes, or until the sauce is bubbly. Serve hot, garnished with fresh basil if desired.

Prep Time: 30 minutes

Cook Time: 30 minutes