Description
Rich Italian comfort meets autumn’s embrace with vegan pumpkin ricotta stuffed shells. Creamy plant-based filling nestled in tender pasta shells creates a hearty meal that brings warmth and satisfaction to your dinner table.
Ingredients
Scale
Pasta Shells:
- 26 to 30 jumbo pasta shells
- 1 tablespoon olive oil
Main Ingredients:
- 1 (14-ounce/400g) block of extra-firm tofu
- 1 cup (240-250g) canned pumpkin purée
- 1 (13.5 ounce/400 mL) can “lite” coconut milk
- 4 tablespoons all-purpose flour
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
Seasonings and Additional Ingredients:
- ¼ cup (20g) nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly grated nutmeg
- ½ cup (50-60g) vegan parmesan cheese
- 1 small lemon, zested and 1 tablespoon juice
- 15 fresh sage leaves
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons extra virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Submerge jumbo pasta shells in generously salted boiling water, cooking until slightly firm. Carefully drain the shells and arrange them on a baking sheet, lightly coating with olive oil to prevent adhesion.
- Heat the oven to 350°F and prepare a rectangular baking dish for the upcoming preparation.
- Press excess moisture from the tofu block using clean kitchen towels. Transfer tofu to a food processor and combine with nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, lemon juice, and red pepper flakes.
- Pulse the processor until the mixture reaches a rustic, slightly textured consistency reminiscent of traditional ricotta cheese.
- In a mixing bowl, fold together the tofu ricotta, pumpkin purée, nutmeg, and vegan parmesan. Taste and refine seasonings as needed.
- Gently fill each pasta shell with 1-2 tablespoons of the pumpkin ricotta mixture, setting them aside methodically.
- Create the garlic béchamel by sautéing diced onions in olive oil until softened and lightly caramelized. Introduce minced garlic and cook briefly.
- Reduce heat and incorporate flour, whisking continuously to prevent scorching. Gradually stream in coconut milk, stirring to maintain smoothness.
- Transfer the sauce to a blender, seasoning with salt and pepper. Purée until velvety and adjust flavors as desired.
- Spread a thin layer of béchamel across the baking dish. Nestle the stuffed shells into the sauce, covering them with the remaining béchamel.
- Garnish with chopped sage leaves and bake for 22-25 minutes until the shells turn golden and slightly crisp.
- Remove from the oven and serve immediately while warm and aromatic.
Notes
- Choose jumbo pasta shells that are similar in size for consistent stuffing and even cooking.
- Drain tofu thoroughly to prevent excess moisture that could make the ricotta filling watery.
- Create a smooth yet slightly chunky ricotta texture by pulsing tofu with seasonings carefully.
- Taste and adjust the pumpkin ricotta filling before stuffing to ensure balanced flavors.
- Whisk béchamel sauce continuously to prevent lumps and achieve a silky smooth consistency.
- Fresh sage leaves add an elegant finishing touch and enhance the autumn-inspired flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg