Description
This Pumpkin Stuffed Shells with Sage Cream is a delightful fall-inspired vegetarian dish combining sweet and savory flavors. Large pasta shells are filled with a creamy tofu ricotta and spiced pumpkin filling, baked to perfection, and then topped with a luscious sage cashew cream. It’s a comforting, easy-to-make meal that’s perfect for cozy dinners and tastes even better the next day.
Ingredients
Scale
Pasta Shells
- ½ package of large shells
Tofu Ricotta Filling
- 14 ounces of extra firm tofu, (pressed)
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- Pepper to taste
- 1 tablespoon of cornstarch mixed with 1 tablespoon warm water
- 1 tablespoon of lemon juice
Pumpkin Filling
- ½ teaspoon of smoked paprika
- ¼-½ teaspoon of salt
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of ground cloves
- 1 (16 ounce) can of pumpkin
- 1 teaspoon of maple syrup
Sage Cashew Cream
- 1 cup of cashews soaked and drained (soaked at least 2 hours)
- ¼ cup of chopped fresh sage
- 1 tablespoon of miso paste
- ¾ teaspoon of garlic powder
- ¾ cup of plant-based milk
Instructions
- Cook the shells: Cook the large pasta shells according to the package instructions until al dente. Drain them well and set aside to cool slightly so they are easy to handle for filling.
- Prepare the tofu ricotta filling: In a bowl, combine the pressed extra firm tofu, nutritional yeast, dried basil, dried oregano, ½ teaspoon salt, pepper to taste, cornstarch mixed with warm water, and lemon juice. Mix thoroughly until the mixture resembles a ricotta cheese texture. Set this filling aside.
- Make the pumpkin filling: In another bowl, whisk together the smoked paprika, ¼ to ½ teaspoon salt, nutmeg, ground cloves, canned pumpkin, and maple syrup until well combined. Set this aside.
- Fill the shells: Carefully stuff each cooked shell first with the tofu ricotta mixture, followed by a spoonful of the spiced pumpkin filling. Arrange the stuffed shells in a baking dish.
- Bake the shells: Preheat the oven to 350 degrees Fahrenheit. Place the baking dish with filled shells in the oven and bake for 15 minutes to warm through and allow flavors to meld.
- Prepare the sage cashew cream: While the shells are baking, blend the soaked cashews, fresh sage, miso paste, garlic powder, and plant-based milk in a blender until completely smooth and creamy. Set aside.
- Serve: Once the shells have finished baking, remove them from the oven and generously drizzle with the sage cashew cream before serving.
Notes
- It's fall and time for pumpkin everything! This sweet and savory pumpkin stuffed shells dish is easier to make than you'd expect and tastes even better the next day.
- Be sure to soak the cashews for at least two hours to achieve a smooth and creamy sage cashew cream.
- Adjust the amount of salt in the pumpkin filling according to your taste preference.
- You can prepare the tofu ricotta and pumpkin fillings ahead of time to speed up assembly.
- Use plant-based milk of your choice, such as almond or oat milk, for the sage cream.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 6 g
- Sodium: 488 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg
