What are the main ingredients in Creamy Vegan Conchiglioni?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Creamy Vegan Conchiglioni?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Creamy Vegan Conchiglioni?

PASTA, PASTA, PASTA!: Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder. WHILE THE PASTA IS ON THE GO...: Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. GET STARTED ON THE SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally. GET PREPPED: Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente. CREAMY VEGAN SAUCE: When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat. DISH IT UP!: Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!

What should be prepared from my kitchen to make Creamy Vegan Conchiglioni?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Creamy Vegan Conchiglioni

Yes, this creamy gem of a pasta is vegan! With green goodness from broccoli and baby spinach, richness from cashew cream cheese and nutritional yeast, and a little zing from chilli flakes and dairy-free pesto.

Creamy Vegan Conchiglioni

with basil and lemon pesto, broccoli & cashew cream cheese

Hands on Time: 20 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Broccoli Florets
Cashew Nut Cream Cheese
Conchiglioni Pasta
Dried Chilli Flakes
Fresh Basil
Nutritional Yeast
Onion
Pesto Princess Dairy-Free Basil & Lemon Pesto
Slivered Almonds
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

GET PREPPED
Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 4-5 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 100ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 3-4 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!

Conchiglioni Pasta - 125g
Slivered Almonds - 15g
Onion - 1
Broccoli Florets - 200g
Vegetable Stock - 5ml
Cashew Nut Cream Cheese - 50ml
Nutritional Yeast - 15ml
Baby Spinach - 20g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 15ml
Fresh Basil - 4g
Dried Chilli Flakes - 2.5ml

Download the Recipe

Serves 2

GET PREPPED
Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!

Conchiglioni Pasta - 250g
Slivered Almonds - 30g
Onion - 1
Broccoli Florets - 400g
Vegetable Stock - 10ml
Cashew Nut Cream Cheese - 100ml
Nutritional Yeast - 30ml
Baby Spinach - 40g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 30ml
Fresh Basil - 8g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 3

GET PREPPED
Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!

Conchiglioni Pasta - 250g
Slivered Almonds - 30g
Onion - 1
Broccoli Florets - 400g
Vegetable Stock - 10ml
Cashew Nut Cream Cheese - 100ml
Nutritional Yeast - 30ml
Baby Spinach - 40g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 30ml
Fresh Basil - 8g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 4

GET PREPPED
Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 6-8 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 400ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 5-6 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!