Vegan Stuffed Shells – Fustini's Oils & Vinegars

Ingredients

• 12 oz jumbo vegan pasta shells, cooked
• ¾ cup Vegan Spinach Pesto
• 2 head broccoli, chopped small
• 1 red pepper diced small
• ½ onion diced small
• 1-quart pasta sauce (try this No-mato Vegan Pasta Sauce)
• 1 cup vegan bechamel sauce
• 2 tablespoons Fustini's Garlic olive oil
• 1 tablespoon Fustini's Pesto olive oil
• 3 tablespoons flour
• 1 teaspoon salt
• 1 tablespoon nutritional yeast
• 1 cup oat milk (you can use cashew milk, or almond milk as well)
• 2 cups packed spinach leaves
• 2 small garlic cloves
• ¾ cup walnuts
• ¼ cup cashews
• ¼ to ½ cup Fustini's Pesto olive oil
• 5-6 leaves fresh basil if available (you can substitute 1 tablespoon dried basil)