Description
Enjoy a cozy and flavorful fall-inspired meal with Pumpkin Stuffed Shells with Sage Cream. This vegan dish blends protein-rich tofu ricotta and spiced pumpkin filling inside tender pasta shells, baked to perfection and topped with a creamy, herbaceous cashew sage sauce. Perfect for autumn dinners, it’s both comforting and nutritious, making it a delightful option for pumpkin lovers seeking a savory twist.
Ingredients
Scale
For the Pasta Shells
- ½ package of large shells
For the Tofu Ricotta
- 14 ounces extra firm tofu, pressed
- 1 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Pepper to taste
- 1 tablespoon cornstarch mixed with 1 tablespoon warm water
- 1 tablespoon lemon juice
For the Pumpkin Filling
- ½ teaspoon smoked paprika
- ¼-½ teaspoon salt
- ¼ teaspoon nutmeg
- 1/16 teaspoon ground cloves
- 1 (16 ounce) can pumpkin
- 1 teaspoon maple syrup
For the Sage Cashew Cream
- 1 cup cashews, soaked and drained (soaked at least 2 hours)
- ¼ cup chopped fresh sage
- 1 tablespoon miso paste
- ¾ teaspoon garlic powder
- ¾ cup plant-based milk
Instructions
- Cook Shells: Boil the large pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
- Prepare Tofu Ricotta: In a bowl, combine pressed tofu, nutritional yeast, dried basil, dried oregano, ½ teaspoon salt, pepper to taste, cornstarch mixed with warm water, and lemon juice. Mix thoroughly to create a creamy but slightly textured ricotta substitute. Set aside.
- Make Pumpkin Filling: In a separate bowl, mix smoked paprika, salt (¼ to ½ teaspoon), nutmeg, ground cloves, canned pumpkin, and maple syrup. Stir until all spices are well incorporated. Set this mixture aside.
- Stuff the Shells: Carefully fill each cooked shell with a spoonful of tofu ricotta and then a spoonful of the pumpkin filling, layering the flavors inside the pasta.
- Bake the Stuffed Shells: Preheat your oven to 350°F (175°C). Arrange the filled shells in a baking dish and bake for 15 minutes to warm through and meld flavors.
- Prepare Sage Cashew Cream: While the shells bake, blend soaked and drained cashews, chopped fresh sage, miso paste, garlic powder, and plant-based milk in a blender until smooth and creamy. Set aside.
- Serve: Remove the baked shells from the oven and drizzle generously with the sage cashew cream before serving for a rich, velvety finish.
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.
- Pressing the tofu well is important to remove excess moisture and achieve a ricotta-like texture.
- Soaking cashews for at least 2 hours ensures a smooth and creamy sage sauce.
- You can prepare the filling in advance and assemble just before baking for convenience.
- Try adding a pinch of red pepper flakes in the pumpkin filling for a subtle heat.
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
