Stuffed shells with spinach basil pesto

Ingredients

1)Stuffed Shells:

• 1 12-ounces package of jumbo pasta shells
• 2 cups roasted eggplant
• 3 cloves roasted garlic
• 1 cups chopped seitan
• 1/2 cups roasted onion
• 1 cups roasted summer squash
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosmary
• salt and pepper to taste

2)Spinach Basil Pesto:

• 1/2 cup cashews
• 1 cup fresh basil
• 2 cup fresh spinach
• 3 cloves garlic
• 1/4 cup extra virgin olive oil
• 1 teaspoon lemon juice
• salt to taste

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.

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