Vegan Stokes has an assortment of vegan cheeses that they created to be reminiscent of dairy cheese, while being 100% compassionate and dairy-free. We love all of their cheeses and couldn’t be more “stoked” (haha) to bring you this delicious recipe we created using their new Truffle & Porcini cheese.
When we heard about this cheese, we knew the recipe had to live up to the bold and decadent flavour of the cheese. What could compliment a truffle cheese more perfectly then onions, mushrooms and garlic simmered in red wine? We can’t think of anything!
Bust this recipe out when you need to bring the big guns to the party, because we aren’t messing around with flavours here. Whoever you feed this to will think you slaved away, but between you and us – this recipe wont take more than 45 minutes… and 25 minutes of that is bake time! Win!
To serve our Truffle & Porcini Stuffed Shells we topped it with fresh basil, chili flakes and our Cashew Parmesan Cheeze. We said that this recipe would yield 2-4 servings as it depends on how you choose to serve it. If you’re just serving this on its own, 2 servings is likely what you’ll get. If you serve this dish with a salad or a side, this recipe can easily serve 4. Check out Vegan Stokes to see their other Cheese options, we highly recommend them!
Vegan Truffle & Porcini Cheese-Stuffed Shells
- 15 large Pasta Shells Approx. half a box
- 1 container Vegan Stokes Truffle & Porcini Dairy Free Cheese
- 2 tbsp Olive Oil
- 1/2 White Onion Finely chopped
- 1/4 cup Mushrooms Finely chopped
- 3 cloves Garlic Peeled & finely chopped
- 1/4 cup Dry Red Wine
- 1 1/2 cups Spinach Roughly chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 can Pasta Sauce Use your favourite
- Fresh Basil For topping
Preheat oven to 375 F.
Cook pasta according to package, drain and set aside.
While pasta is cooking, add the olive oil to a medium size pan over low-medium heat. Once the oil is hot, add in the chopped onion and mushroom. Sautee on the low-medium heat for about 10 minutes until the onions start to soften and caramelize slightly.
Add in the chopped garlic and sautee for 1 additional minute.
Pour in the red wine, raise the heat to medium and bring to a light simmer. Add in the spinach, salt and pepper, continuing to cook until all of the liquid has evaporated (approx. 8 to 10 minutes).
Remove mixture from heat, allow to cool slightly and pour mixture into a mixing bowl. Add the entire container of Vegan Stokes Truffle & Porcini Dairy Free Cheese. Mix well until everything is completely combined.
In a baking dish large enough to fit the shells, pour in all of the pasta sauce.
Stuff each pasta shell with 2 teaspoons of the cheese mixture and place the shell into the prepared baking dish on top of the pasta sauce, open side up. Continue until all of the pasta shells have been filled.
Place in the oven and bake for 25 minutes.
Remove from oven and sprinkle with fresh chopped basil.
Serve and enjoy!