Petitchef

Stuffed Shells with Spinach Basil Pesto

Main Dish
2 servings
15 min
20 min
Very Easy

Ingredients

2

1)Stuffed Shells:

2)Spinach Basil Pesto:

Preparation

  • 1)Stuffed Shells:
    Cook the shells as directed. Puree the eggplant, garlic, and summer squash. Add the seitan and pulse until small, but still a little chunky. Mix in the spices to taste. Drain shells, and let cool enough to handle. Use a spoon to fill with the mixture.
  • 2)Spinach Basil Pesto:
    Process the cashews until you get a crumble. Put everything else in and puree until it becomes a smooth sauce.


Photos

Stuffed Shells with Spinach Basil Pesto, photo 1
Stuffed Shells with Spinach Basil Pesto, photo 2
Stuffed Shells with Spinach Basil Pesto, photo 3

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