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!