It's fall so naturally we're making pumpkin everything. And is there anything that screams fall comfort food more than vegan pumpkin stuffed shells?
Pumpkin provides a subtly sweet, unique flavor that pairs deliciously with in-season herbs like sage and thyme. With a creamy texture and a tangy finish, pumpkin really is the perfect addition to vegan ricotta for stuffed shells. And this protein-packed version is rich, but doesn't leave you feeling heavy because it's oil, cholesterol, and dairy-free!
Oh, and it's the ideal date night dish; easy to make and presents beautifully. So light some candles and enjoy!
Serving: 4
Prep Time: 30 minutes
Cook time: 8-10 minutes
Ingredients
Pasta:
Large whole grain shells
Sub option: Whole grain Spaghetti of your choice
Pumpkin Sage Vegan Ricotta:
½ a block of firm tofu
1 cup of cashews
3 cloves of garlic
1 ⅓ tablespoons of lemon juice
1 cup of pumpkin puree
¼ teaspoon of sage
1 Tablespoon of nutritional yeast
Sea salt to taste
Black pepper to taste
Garlic Herbed Cream Sauce:
1 cup of cashews
½ a date
1 shallot, minced
2 cloves of garlic, minced
2 1/2 teaspoons of apple cider vinegar
¼ cup of fresh basil
¼ cup of fresh parsley
½ teaspoon of thyme
Dash of red pepper flakes
1 Tablespoon of nutritional yeast
¼ teaspoon of sage
¾ cup of non-dairy milk
¼ cup of water
2 teaspoons of lemon juice
Sea salt to taste
Black pepper to taste
1 handful of spinach
Directions
Directions for Pumpkin Sage Vegan Ricotta:
- Blend ingredients together in a food processor until it reaches the texture of ricotta. Set aside.
Directions for Garlic Herbed Cream Sauce:
- Soak cashews and the ½ date in warm water until soft. (For faster soaked cashews: microwave in water for 1 minute, let sit for 10, and then strain.)
- Saute shallots and garlic in a little water until soft.
- Add apple cider vinegar to the pan and cook for 2 more minutes.
- Put cooked shallots and vinegar, cashews, and all other ingredients except for spinach into a high speed blender and blend until smooth (texture of cream sauce).
- Mix sauce with ¼ a cup of steamed spinach.
Assembly:
- Boil pasta until al dente and strain.
- Heat ricotta and cream sauce separately in the microwave or on the stovetop.
- Pour ¼ a cup of cream sauce into the bottom of a shallow bowl or plate, and top with about 5 shells stuffed with the pumpkin ricotta.
- Top with a leaf of fresh basil, sea salt and crushed black pepper.
- Repeat until you have 4 servings, or save the leftovers for later.
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By The MamaSezz Team