By Ingredients:
Quick sauce
1 large can crushed tomatoes
4 cloves garlic minced
1 tbsp extra virgin olive oil
1/2 tsp italian seasoning
1 pinch crushed red pepper
1 pinch turbinado sugar
1/2 yellow onion diced
Method:
Sauté garlic, onions, crushed red pepper and Italian seasoning in oil until toasty and fragrant. Add crushed tomatoes, salt and sugar, bring to boil then lower heat and simmer while shells and potatoes cook
For Cashew, Arugula Pesto
2 cloves garlic
1/4 cup olive oil
1/2 cup cashews
1 lemon
8 oz arugula
4 oz basil
Pinch salt
Method:
In blender combine ingredients and blend smooth
For Vegan Mashed Potatoes
5 medium potatoes peeled and cubed
1 sweet potato peeled and cubed
2 tablespoons vegan butter
1/4 cup unsweetened plant milk
1/2 teaspoon garlic powder
Salt to taste
Method:
Boil potatoes and yams until soft, about 15 minutes. Mash and mix in butter, milk and spices
Cook 1 pound Jumbo Shells In a large 8×10 oven safe pan, put 1 cup of sauce on the bottom and spread to edges. Dip shells in remaining sauce so they don’t dry out. Fill each shell with mashed potatoes and place in pan until all filled.
Drizzle remaining sauce around the shells, cover with foil and bake for 25-30 minutes at 375. Remove from oven and top each shell with a dollop of pesto. Garnish with crushed red pepper and basil. Enjoy!
