Description
Delight in this cozy fall-inspired dish of Pumpkin Stuffed Shells with Sage Cream, combining a savory tofu ricotta and spiced pumpkin filling baked to perfection, then topped with a creamy, herbaceous cashew sage sauce. Perfect for a comforting meal that’s not only flavorful but vegan and nutrient-rich.
Ingredients
Scale
Pasta
- ½ package of large shells
Tofu Ricotta
- 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 Pasta Shells: Prepare the large pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly for handling.
- Make Tofu Ricotta Filling: In a mixing bowl, combine pressed tofu, nutritional yeast, dried basil, dried oregano, salt, pepper, cornstarch mixed with warm water, and lemon juice. Mix thoroughly to achieve a creamy ricotta-like consistency and set aside.
- Prepare Pumpkin Filling: In another bowl, blend smoked paprika, salt, nutmeg, ground cloves, canned pumpkin, and maple syrup. Stir well and set aside.
- Stuff the Shells: Carefully fill each cooked pasta shell with a mixture of tofu ricotta and pumpkin filling, layering or combining as desired.
- Bake: Arrange the stuffed shells in a baking dish and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes to meld flavors and heat through.
- Make Sage Cashew Cream: While shells bake, blend the soaked and drained cashews with fresh sage, miso paste, garlic powder, and plant-based milk until smooth and creamy. Set aside.
- Serve: Remove baked stuffed shells from oven and drizzle generously with the sage cashew cream before serving.
Notes
- This dish highlights pumpkin’s versatility into a savory main course that’s perfect for fall.
- The recipe is vegan, leveraging tofu and cashew cream for rich, creamy textures.
- Best served fresh but flavors deepen and improve the next day, making it great for leftovers.
- Ensure cashews are soaked at least 2 hours for optimal creaminess in the sage sauce.
- Adjust salt to taste, especially if your miso paste is salty.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- 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
