Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

If you’re anything like me, fall means pumpkin EVERYTHING. And that’s exactly why I’m excited to share this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe with you—it’s like a cozy hug on a plate! Filled with creamy pumpkin and tofu ricotta, then drizzled with a dreamy sage cashew cream, this dish feels fancy but is surprisingly simple to pull off. Stick around, and you’ll find tips and tricks that make this recipe both approachable and absolutely delicious.

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Ingredients You’ll Need

The magic here is in how these ingredients work together: silken tofu and pumpkin create a rich, creamy base, while the sage cashew cream brings that herbal hit that ties it all together beautifully. When shopping, fresh sage is key—frozen won’t quite cut it.

• Large pasta shells: Look for extra-large shells so they can hold plenty of filling without breaking open.
• Extra firm tofu: Pressing is essential to prevent a watery filling.
• Nutritional yeast: Adds a subtle cheesy, savory flavor—don’t skip it!
• Dried basil and oregano: Classic Italian herbs that complement the pumpkin’s sweetness.
• Cornstarch: Helps bind the tofu ricotta filling for perfect stuffing texture.
• Lemon juice: Brightens the tofu mixture, balancing the richness.
• Smoked paprika, nutmeg, ground cloves: These spices create a warm and aromatic fall flavor profile.
• Canned pumpkin: Pure pumpkin (not pumpkin pie filling) works best.
• Maple syrup: Adds a natural hint of sweetness that enhances pumpkin’s flavor.
• Cashews: Soaked cashews make the sage cream silky smooth and rich.
• Fresh sage: The star herb of the cashew cream—use it fresh for best results.
• Miso paste: Adds umami depth to the cream sauce.
• Garlic powder: A subtle savory kick in the sauce.
• Plant-based milk: Choose unsweetened for best balance in the cream.

Variations

I love how versatile this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe is—you can easily adjust it based on what’s in your pantry or your dietary preferences. Feel free to experiment and make it your own!

• Vegan to gluten-free: Swap regular pasta shells for gluten-free varieties, and you’re set for a gluten-free delight.
• Cheesy lovers: Add vegan parmesan or your favorite cheese alternative inside the filling for an extra umami boost.
• Spicy twist: Toss in a pinch of red pepper flakes to the pumpkin mix if you enjoy a little heat.
• Herb swap: If fresh sage is hard to find, try fresh thyme or rosemary in the cashew cream for a different but lovely flavor.

How to Make Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Step 1: Cook the Pasta Shells Perfectly

Start by cooking your large shells according to package directions — usually boiling in salted water for about 8-10 minutes until just tender. Don’t overcook here or the shells might tear when stuffing. After draining, spread them on a baking sheet to cool slightly and prevent sticking. I like to give them some breathing room so filling is easier later.

Step 2: Make the Tofu Ricotta Filling

This is where the magic starts! Blend or mash together your pressed extra-firm tofu, nutritional yeast, basil, oregano, salt, pepper, cornstarch mixed with water, and lemon juice. I discovered that cornstarch really helps bind the textures, keeping your filling creamy yet firm. Set this savory, cheesy-smelling mixture aside.

Step 3: Prepare the Pumpkin Filling

In a separate bowl, combine canned pumpkin with smoked paprika, salt, nutmeg, cloves, and maple syrup. This sweet and spice combo is what gives the dish its beautiful fall flavor profile—you’ll want to taste the mixture and adjust the sweetness or spice to your liking before assembling.

Step 4: Stuff the Shells and Bake

Now for the fun part: fill each shell halfway with tofu ricotta, then top with a spoonful of the pumpkin filling. Nestle stuffed shells into a baking dish, and bake uncovered at 350°F (175°C) for about 15 minutes. This step melds the flavors and warms everything through — plus, it helps the filling firm up just right without drying out.

Step 5: Whip Up the Sage Cashew Cream

While the shells bake, blend soaked and drained cashews with fresh sage, miso paste, garlic powder, and plant-based milk until silky smooth. This sauce is like the finishing touch—earthy, rich, and fresh all at once. Pour it generously over the baked shells just before serving. Trust me, the flavors together are heavenly.

How to Serve Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Garnishes

I like to sprinkle some toasted pumpkin seeds on top for crunch and a pop of nuttiness. Fresh sage leaves torn over the dish add a beautiful herbal aroma and look pretty too. A light drizzle of good-quality olive oil adds some richness if I’m feeling indulgent.

Side Dishes

This recipe pairs beautifully with a simple green salad with a tangy vinaigrette—it cuts through the richness perfectly. Roasted Brussels sprouts or garlic sautéed kale are also favorites in my house alongside these stuffed shells. Really, anything green and slightly bitter complements the creaminess well.

Creative Ways to Present

For a dinner party, I arrange the shells in a large ceramic dish and drizzle the sage cashew cream in a pretty zigzag pattern, then garnish with herbs and seeds, making the whole thing look restaurant-worthy. You can even bake them in individual ramekins for a charming single-serving touch!

Make Ahead and Storage

Storing Leftovers

Leftovers keep super well in an airtight container in the fridge for up to 3 days. I like to cover them tightly, and the flavors actually deepen overnight. Reheat gently to prevent the cashew cream from separating.

Freezing

I’ve frozen both the stuffed shells (without the cashew cream) and the sage cashew cream separately, and it works wonderfully. Freeze shells in a single layer on a baking sheet first, then transfer to a bag. The cream freezes well in a small container. Thaw in the fridge overnight before reheating.

Reheating

Reheat the stuffed shells in a covered baking dish at 325°F for 15-20 minutes until warmed through. Gently warm the sage cashew cream on low in a small saucepan or microwave until pourable, stirring frequently. Then drizzle freshly over the shells before serving.

FAQs

Final Thoughts

This Pumpkin Stuffed Shells with Sage Cashew Cream Recipe is one of those dishes I reach for when I want comfort food that feels a little special but doesn’t require hours in the kitchen. It’s creamy, cozy, and has just the right hint of spice and herbaceous brightness. I can’t recommend it enough for your fall rotation or any time you’re craving that perfect blend of sweet and savory. So, grab your ingredients and let’s get cooking—I promise you’ll be so glad you did!

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