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Manicotti Stuffed with a Vegan Pumpkin Cream Filling

This decadent and delicious recipe comes together in less than 45 minutes, yet it looks like you spent hours in the kitchen!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 463 kcal
Course: Main Course
Cuisine: Italian , Vegan

Ingredients

  • 1 8 ounce box of manicotti shells
PUMPKIN STUFFING
  • 1 cup soaked cashews
  • 2 tablespoon cashew milk
  • 1 15 ounce Can Pumpkin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried Italian seasoning
  • 3 cloves blanched garlic
Mushroom Topping
  • 8 tablespoon vegan butter
  • ¼ cup chopped walnuts
  • 2 cloves minced garlic 
  • 2 tablespoon minced sage
  • 2 tablespoon minced thyme
  • 1 cup sliced shiitake mushrooms
  • ½ teaspoon sea salt or to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (176°C)
FOR THE PUMPKIN CREAM FILLING
    Cup of Yum
  1. Bring a small pot of water to a boil. When the water is boiling add the cashews and boil for 15 to 20 minutes, or until they’re puffy and soft. Add the garlic cloves for the last two minutes of boiling to blanche.
  2. Drain the cashews and garlic and rinse in cool water. Put them in a food processor or the blender and add the cashew milk, pumpkin, and seasonings and process until smooth and creamy. This should be a thick sauce, not runny.
FOR THE MANICOTTI
  1. Bring a large pot of water to a boil. When the water is boiling, salt the water with approximately 2 tablespoon (30 g) of sea salt. This is optional but it yields a great pasta.
  2. Boil the manicotti until al dente according to box instructions, and drain and spread the noodles out in a baking dish.
FOR THE MUSHROOM TOPPING
  1. Heat a large skillet on medium high heat and toast (shake the pan frequently to prevent burning) the pecans or walnuts until they release their oil and are aromatic, approximately three minutes to five minutes. They should be slightly browned.
  2. Remove the nuts from the pan and add the butter. When the butter is melted and lightly bubbling, add the mushrooms and saute for about five minutes, or until they release their water and begin to brown. Add the garlic and herbs, salt and pepper, and the nuts and stir to combine. Cook for another two minutes.
TO FILL THE MANICOTTI
  1. Fill a pastry bag or a large plastic bag with a corner cut out with the pumpkin filling and squeeze it into the manicotti shells until full.
  2. Evenly top with the mushroom mixture and cover with foil and bake for 15 minutes, or until the filling is hot in the center.
  3. Enjoy!

Notes

  • The Nutrition Facts are an estimate only.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 25g (38%) Saturated Fat 5g (25%) Cholesterol 0mg (0%) Sodium 330mg (14%) Potassium 561mg (16%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 12645IU (253%) Vitamin C 7.9mg (9%) Calcium 78mg (8%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 50g 17%
Protein 11g 22%
Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 0mg 0%
Sodium 330mg 14%
Potassium 561mg 12%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 12645IU 253%
Vitamin C 7.9mg 9%
Calcium 78mg 8%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.