Pumpkin Stuffed Shells With Sage Cashew Cream Recipe

If you’re craving something that feels like a warm hug on a plate, you’ve got to try my Pumpkin Stuffed Shells With Sage Cashew Cream Recipe. I absolutely love how this dish comes together with that cozy blend of fall spices and creamy textures. Whether you’re looking for a comforting dinner or a showstopper for your next gathering, these stuffed shells are a total game-changer. Stick with me, and I’ll walk you through every step to make sure your kitchen smells amazing and your family goes crazy for this meal.

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Ingredients You’ll Need

This recipe combines comforting pantry staples with fresh herbs and plant-based goodness, creating a harmonious dish that you can feel good about. When shopping, I recommend grabbing extra-firm tofu for firmer ricotta and soaking your cashews well ahead to get that perfect creamy sage sauce.

• Large pasta shells: These are great for holding the filling without bursting—don’t skip the large size!
• Extra firm tofu: Press it well to remove excess water and get that perfect ricotta-like texture.
• Nutritional yeast: Adds a subtle cheesy flavor that elevates the tofu filling.
• Dried basil and oregano: Classic Italian herbs that give the filling depth and aroma.
• Salt and pepper: Season carefully, especially since the miso adds some saltiness later.
• Cornstarch: Helps the tofu mixture bind nicely and hold shape inside the shells.
• Lemon juice: Brightens the tofu ricotta with a touch of acidity.
• Smoked paprika, nutmeg, ground cloves: These warm spices bring that irresistible fall feeling to the pumpkin filling.
• Pumpkin puree: Make sure it’s plain pumpkin, not pumpkin pie filling—this keeps it savory.
• Maple syrup: Just a hint to balance the pumpkin’s earthiness with soft sweetness.
• Cashews: Soaked and drained for the creamiest sage cashew cream.
• Fresh sage: The star herb! Chops fine, or blend whole into the cream for that woodsy flavor.
• Miso paste: Adds an umami boost to the cashew cream with no funk.
• Garlic powder: A little extra savory magic in the sage sauce.
• Plant-based milk: Unsweetened, to keep the sauce smooth and dairy-free.

Variations

I love experimenting with this recipe depending on the season and what I have on hand. Don’t hesitate to switch up herbs or even mix in some sautéed mushrooms to add texture and earthiness. The beauty of this Pumpkin Stuffed Shells With Sage Cashew Cream Recipe is how adaptable it is!

• Spinach or kale: Adding greens to the tofu ricotta works great, and my family actually enjoyed the extra color and nutrition!
• Alternative nuts: If you’re allergic to cashews, try blanched almonds or even macadamias for the cashew cream.
• Spice it up: A pinch of red pepper flakes in the pumpkin filling adds a nice subtle heat without overpowering the fall flavors.
• Gluten-free: Substitute gluten-free pasta shells for a fully gluten-free comforting dish.

How to Make Pumpkin Stuffed Shells With Sage Cashew Cream Recipe

Step 1: Cook and Prepare the Pasta Shells

Start by cooking your large pasta shells according to the package instructions until they’re al dente. I usually set a timer and taste a shell a minute or two before to make sure they’re perfect — you don’t want them mushy! Drain them gently and set them aside to cool slightly, so they’re easier to fill.

Step 2: Make the Tofu Ricotta Mixture

While the shells cook, blend together pressed extra firm tofu with nutritional yeast, dried basil, oregano, salt, pepper, cornstarch mixed with warm water, and lemon juice. I like to use a food processor or blender for this step so the texture is creamy but still a bit chunky, just like ricotta cheese. Set this aside — the flavors will meld as you prep the pumpkin filling.

Step 3: Whip Up the Pumpkin Filling

In a bowl, mix smoked paprika, salt, nutmeg, cloves, canned pumpkin puree, and maple syrup. I’ve found this blend nails that balance between sweet and savory every time — make sure to taste and adjust as needed! Set the pumpkin filling aside to keep the flavors marrying while you move to the next step.

Step 4: Fill and Bake the Shells

Now it’s assembly time! Spoon a layer of tofu ricotta into each shell, followed by a scoop of the pumpkin filling. Don’t overfill or the shells can split, so a heaping tablespoon per shell usually does the trick. Place them in a baking dish and bake at 350°F (175°C) for about 15 minutes. This gentle bake warms the filling and helps everything set without drying out.

Step 5: Blend the Sage Cashew Cream

While the shells bake, blend soaked cashews, fresh sage, miso paste, garlic powder, and your choice of plant-based milk until silky smooth. It’s amazing how this sauce elevates the baked shells with its creamy texture and herbaceous punch! I always taste and tweak here — if it’s too thick, add more milk; if you want more punch, a bit more sage or miso does the trick.

Step 6: Drizzle and Serve

Take the shells out of the oven, let them cool for a minute, then drizzle generously with your sage cashew cream. The warmth of the shells slightly melts the sauce into every nook and cranny, making each bite utterly irresistible. Serve immediately and enjoy!

How to Serve Pumpkin Stuffed Shells With Sage Cashew Cream Recipe

Garnishes

I love topping these shells with a sprinkle of toasted pumpkin seeds or a few fresh sage leaves crisped in a bit of olive oil—it adds a lovely texture and a pop of color. A crack of fresh black pepper right before serving also adds just the right bit of kick.

Side Dishes

To keep things cozy, I usually pair the stuffed shells with a simple mixed green salad dressed in balsamic vinaigrette or some roasted Brussels sprouts. Garlic bread or crusty herb focaccia is also a crowd-pleaser for soaking up any extra sauce.

Creative Ways to Present

For holidays or dinner parties, I’ve arranged the stuffed shells in a circular pattern on a large platter, drizzled with extra sage cashew cream, and sprinkled with pomegranate seeds for a festive touch. Adding edible flowers or microgreens really elevates the visual impact and impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. They keep beautifully and the flavors deepen overnight, making for an even tastier lunch or dinner the next day.

Freezing

I’ve frozen these shells successfully by placing them in a single layer on a baking sheet until frozen, then transferring to a freezer-safe container. When frozen, they’ll keep for about 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the shells with foil and warm them gently in a 350°F oven for 15-20 minutes. This preserves the creamy texture perfectly. If you want the cashew cream sauce warm, heat it separately in a small pan or microwave and drizzle over after reheating.

FAQs

Final Thoughts

When I first tried making pumpkin stuffed shells with sage cashew cream, I was blown away by how simple and satisfying it was. It quickly became a fall favorite in my household, and I’m so excited to share it with you. This dish combines comfort, flavor, and nourishing ingredients in a way that feels both festive and approachable. I know you’ll love crafting it as much as we enjoy eating it—so grab those shells, fire up your blender, and get ready for a cozy mealtime win!

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