Stuffed Conchiglioni w Cherry Tomato, Basil Cream & Smoked Paprika
These shells make lovely finger food, or you can have it as part of your main, with a salad on the side. They're fun to eat (with your fingers, of course) and easy to make. Spice 'em up with a bit of chilli sauce at the end, or have them nice and creamy as they are.
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: finger food, pasta
Serves: 26
Prep time:
Cook/wait time:
Total time:
You need
- 26 conchiglioni (about 120gr)
- 13 cherry tomatoes
- ½ cup of grated vegan cheese
- smoked paprika powder, a decent pinch per conchiglione
for the basil cream:
- ½ cup Cashew Cream
- 28 leaves of fresh basil, mixed sizes
- 1 clove of garlic
- a good grind of pepper
- salt, to taste
- a drizzle of olive oil (optional)
To do
- cook conchiglioni till al dente (8min)
- heat up the grill of your oven (about 180-190C)
- in the meantime, slice cherry tomatoes in halves
- add ingredients for the basil cream in the container or bowl of your blender and blend till all smooth - if too thick, add a tad of water (careful here, cashew cream thins easily!)
- when conchiglioni are done, drain into sieve and rinse under cold water
- in each shell, put half a cherry tomato and a small teaspoon of basil cream
- place in an silicon oven dish or a dish lined with baking paper
- finish all of them, then sprinkle your grated cheese on top, and place in oven
- grill or bake till cheese starts to melt or brown, depending on the type of cheese you can find, making sure the pasta shells don't go dry
- when done, put a good pinch of smoked paprika powder on each shell, and if you like, drizzle some nice olive oil over the top
Nutritional Information
Serving size: 1 shell Calories: 33 Fat: 0.8gr Trans fat: 0gr Carbohydrates: 6gr Sodium: 1.1gr Fiber: 2gr Protein: 1.2gr Cholesterol: 0mg