Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

If you’re anything like me, when fall rolls around, you’re ready to dive into all things pumpkin—and this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe perfectly satisfies that craving with a cozy twist. I absolutely love how this recipe balances sweet pumpkin flavors with savory herbs and a rich, dairy-free cream that feels indulgent but stays on the lighter side. Whether you’re cooking for a crowd or just craving something hearty yet comforting, this dish works beautifully as a main or a festive side.

What makes this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe stand out is its approachable ingredients and how quickly the flavors come together without skimping on satisfaction. I remember the first time I tried it—my family went crazy for the creamy tofu ricotta filling paired with the aromatic sage cream. Plus, it’s vegan-friendly and perfect for anyone looking to enjoy classic comfort food with a seasonal, plant-based spin you’ll want to make again and again.

this …

Ingredients You’ll Need

The ingredients in this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe are thoughtfully chosen for flavor and texture balance—you’ll notice the tofu adds creaminess to the filling while the pumpkin keeps it moist and festive. And the soaked cashews are the secret weapon to that velvety sage cream you’re going to adore!

• Large pasta shells: These are perfect for stuffing, make sure to cook them al dente so they hold their shape during baking.
• Extra firm tofu: Pressing the tofu well is key to avoid watery fillings and get that rich ricotta-like texture.
• Nutritional yeast: Adds cheesy, nutty flavor that works wonders in vegan dishes.
• Dried basil and oregano: Classic Italian herbs that bring earthiness to the filling.
• Cornstarch: Helps bind the tofu mixture so it doesn’t fall apart.
• Lemon juice: Adds a nice tang to balance the creaminess.
• Smoked paprika, nutmeg, ground cloves, and salt: These spices deepen the pumpkin’s flavor and add warmth.
• Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for best results.
• Maple syrup: Just a touch for subtle sweetness and depth.
• Cashews: Soak at least 2 hours for a smooth, thick cream base.
• Fresh sage: Its aromatic, slightly peppery notes pair perfectly with pumpkin.
• Miso paste: Adds umami to the sage cream, boosting flavor complexity.
• Garlic powder and plant-based milk: For seasoning and smooth consistency in the cashew cream.

Variations

I love making this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe my own by tweaking the herbs or trying alternative fillings depending on the season or what’s in my pantry. Feel free to get creative, because the base recipe is so versatile it welcomes your personal touch!

• Herb Swap: Sometimes I substitute fresh thyme or rosemary for sage, giving the cashew cream a different but equally delightful herbal aroma.
• Adding Greens: My family enjoys stirring in some sautéed spinach or kale into the tofu filling for extra nutrition and color.
• Nut-Free Option: If cashews aren’t an option, try blended silken tofu with nutritional yeast for the cream, though the texture will be a bit different.
• Spicy Kick: Adding a pinch of red chili flakes to the pumpkin filling gives a nice warm heat without overpowering the dish.

How to Make Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Step 1: Cook the Shells Perfectly

Start by cooking your large pasta shells according to package instructions—usually until al dente, which means they’re tender but still have a small bite. Drain them carefully and lay them out on a baking sheet so they don’t stick together while you prep the fillings. This step sets the stage for perfectly stuffed shells that hold together beautifully after baking.

Step 2: Whip Up the Tofu Ricotta Filling

In a bowl, combine the pressed tofu, nutritional yeast, dried basil, dried oregano, salt, pepper, the cornstarch mixed with warm water, and lemon juice. Mix well until you get a creamy, ricotta-like texture—this takes just a minute or two with a fork or spoon, though you can use a food processor for extra smoothness. Setting this mixture aside allows the cornstarch to do its magic for binding later on.

Step 3: Prepare the Pumpkin Filling

Next, in a separate bowl, mix the smoked paprika, salt, nutmeg, ground cloves, pumpkin puree, and maple syrup until fully combined. This pumpkin mixture is where all those warm fall spices come alive, making this recipe so memorable. Set it aside so you can get your oven ready.

Step 4: Stuff the Shells and Bake

Carefully fill each shell with a spoonful of tofu ricotta and pumpkin filling—feel free to create layers or mix the two if you like that blend. Arrange the stuffed shells in a baking dish and bake at 350°F for about 15 minutes. During baking, the fillings meld together and the shells get that lovely baked texture.

Step 5: Make the Sage Cashew Cream

While the shells bake, blend the soaked cashews, fresh sage, miso paste, garlic powder, and plant-based milk until smooth and creamy. This sauce is a game-changer—its sage-forward, umami-packed creaminess tops the dish perfectly once everything’s out of the oven. Don’t skip this step; it brings the whole recipe together.

Step 6: Serve and Drizzle

Once baked, gently remove the shells from the oven and drizzle generously with the sage cashew cream. I love watching the creamy sauce pool around the pasta—makes for a stunning presentation and delicious bites. Serve immediately for warm comfort, or save leftovers for an even better next-day meal.

How to Serve Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Garnishes

I love topping these pumpkin stuffed shells with a sprinkle of toasted pumpkin seeds for crunch and a little bit of freshly cracked black pepper to highlight the spices. A few chopped fresh sage leaves on top not only look gorgeous but add that extra aromatic pop that makes you smile with every bite.

Side Dishes

This dish pairs wonderfully with a crisp, tangy arugula salad dressed in lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed green beans also complement the flavors and add textural variety to your meal.

Creative Ways to Present

For special occasions, I like to bake the shells in individual ramekins or mini cast iron skillets, serving them as personal portions that feel extra special. Drizzling the sage cashew cream tableside adds a touch of theater and makes guests feel pampered.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin stuffed shells in an airtight container in the fridge; they keep wonderfully for up to 3 days. The flavors actually deepen overnight, so I often look forward to enjoying cold or quickly reheated portions for lunch the next day.

Freezing

Freezing this recipe works well—just assemble and bake the shells, then cool completely before freezing in a single layer on a tray, transferring to a freezer bag the next day. Thaw overnight in the fridge and reheat gently to keep the texture intact.

Reheating

When reheating, I cover the dish loosely with foil and warm it in a 325°F oven until heated through to prevent drying out. You can also microwave on medium power in 1-minute bursts, stirring or adding a splash of plant milk if needed to keep things moist.

FAQs

Final Thoughts

This Pumpkin Stuffed Shells with Sage Cashew Cream Recipe has become one of my go-to fall dishes because it’s comforting, flavorful, and approachable enough to make on a weeknight yet impressive enough for guests. I hope you’ll give it a try and discover just how delicious plant-based comfort food can be—trust me, your taste buds will thank you, and you might even catch yourself sneaking seconds!

Print