Sweet Potato Stuffed Shells with Cauliflower Alfredo Sauce

Sauce

• 30 conchiglie pasta (lg. shells)
• 3 oz yellow onions, quartered
• 3 garlic cloves
• 1 tsp olive oil
• 12 oz cauliflower florets (approx. ½ med. head)
• 11 oz water
• 1 ½ tsp vegetable stock paste
• 5 oz coconut cream
• 1 tbsp nutritional yeast
• ¼ tsp salt, to taste
• ⅛ tsp white pepper

Filling

• 5 oz yellow onions, quartered
• 2 garlic cloves
• 16 oz sweet potatoes, cut into 1 in. pieces
• 4 oz water
• 1 tbsp vegetable stock paste
• 11 oz ricotta cheese
• 4 oz baby spinach
• 1 tbsp fresh thyme leaves