I had some of the pesto and tofu stuffing leftover so I made this dish again; this time I baked the Conchiglione at 200 degrees Celcius for 35 minutes. To follow is the recipe again..
Pesto and tofu filling:
half of 1 large onion, finely diced
half a bunch spring onions, chopped
2 cloves garlic, roughly chopped
350gm tofu
at least 300gm vegan basil pesto
Sauté the onion, spring onions and garlic in a generous glug of extra virgin olive oil till soft and translucent. Put the onion mixture along with the pesto and the tofu into a food processor and blitz.
Line the pasta shells with the tofu filling and place the stuffed shells in a pan on top of the home-made tomato sauce.
I have made my usual Italian-style tomato sauce and fortified it with half a cup of the romesco (recipe a couple of posts back).
This makes a very rich sauce!
Bake for at least half an hour at 200 degrees Celcius.
Serve with a light salad of green leaves (Cos lettuce is ideal), and toasted walnuts - dressed with a sherry vinegar vinaigrette..
@thegastronomicalworkshop
