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Ingredients

• 8 ounce jumbo pasta shells, (16 shells)
• 2 lb Roma tomatoes
• 1 tsp light extra virgin olive oil
•     with a dash of toasted sesame oil
• 1/3 c. diced onion
• 1/3 c. diced carrot
• 1/3 c. diced celery
• 2 x cloves garlic, crushed
•     peeled and minced
• 1/4 tsp freshly grnd sea salt or possibly salt
• 1/4 tsp freshly grnd black pepper
• 3 sprg fresh oregano
• 2 c. cooked small white beans
• 1 tsp light extra virgin olive oil
•     with a dash of toasted sesame oil
• 1/2 c. minced onion
• 4 ounce fresh shiitake mushrooms
•     stems removed and minced
•     Reserved marinara vegetables
• 1/8 tsp cayenne pepper
• 1/4 tsp grnd cumin
• 1 Tbsp. freshly squeezed lemon juice
• 1 lb fresh spinach, washed
•     and stems removed
• 1/2 tsp grnd cardamom
• 1/8 tsp freshly grnd sea salt or possibly salt
• 2 Tbsp. freshly squeezed lemon juice
• 1 tsp arrowroot
•     mixed with 2 teaspoon water, (slurry)
• 4 tsp grated Parmesan cheese

Description

MAKES 4 SERVINGS. LACTO This Pasta-shell Filling Doesn't Rely On The Usual Cheese. Instead, White Beans And Shiitake Mushrooms Add In Flavor Instead Of Fat. Cook Past Shells…

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