500ml Almond milk, Soy Milk (or other non-dairy milk)
Vegan cheese ("parmesan and mozzarella")
100g Vegan butter
1Preheat oven to 190°C degrees.
2Cook pasta shells according to package directions until al dente. Drain and set aside.
3For the white sauce: Add the plant-based butter to a pot at medium to high heat. Add the flour and stir or whisk vigorously.
4Add the soy milk all at once and continue to stir and whisk. Allow the sauce to gradually thicken. Then add the vegan cheese. You will usually get to the right thickness after it has boiled for a few minutes.
5When you’ve reached the desired thickness, remove the pot from the stove and add spices, such as salt, black pepper and garlic.
6For the filling: Heat some olive oil in a pan, then add the spinach, and stir-fry for 1 to 2 minutes.
7In a bowl combine the spinach together with Revo Salmon Spread and a handful of dill.
8Pour the salmon mixture into the pasta shells and place them in the baking dish.
9Pour the remaining sauce and cheese over the shells.
10Cover with foil and bake at 190°C degrees for 20 minutes.
11After. remove the foil and bake for another 5 minutes until golden brown.