Delicious jumbo pasta shells coated in pesto and stuffed with creamy cashew cream, accompanied by oven-roasted sweet cherry tomatoes. A satisfying vegan dinner option that combines fresh basil and cashews for a delightful flavor.
1: Bring a large pot of water to the boil and add salt (optional) then cook the pasta shells al dente. Don’t overcook or they will fall apart when stuffing.
2: In a blender, combine the pesto ingredients and mix until well combined and smooth. Transfer to a bowl.
3: In a blender, combine the cashew cream ingredients and mix. Gradually add small amounts of water until it’s creamy and smooth. Transfer to a bowl.
4: Drain the pasta shells and add the pesto. Mix to coat the shells in pesto.
5: Stuff each shell with the cashew cream. I do this by using my hands and a spoon to add the cream.
6: You can serve with some roasted cherry tomatoes (optional) or salad or anything else you like.
