Pumpkin Stuffed Shells With Sage Cream
User Reviews
5
Pumpkin Stuffed Shells With Sage Cream
Description
Pumpkin Stuffed Shells With Sage Cream mixes tofu ricotta and spiced pumpkin inside large pasta shells for a hearty vegan entrée. The tofu ricotta is seasoned with basil, oregano, and nutritional yeast, creating a mild and slightly tangy contrast to the warm, sweet-spiced pumpkin filling that includes smoked paprika, nutmeg, and cloves. Once stuffed, the shells bake briefly to meld the flavors and soften the pasta.
The sage cream sauce, made from soaked cashews blended with fresh sage, miso paste, garlic powder, and plant-based milk, brings a velvety texture with herbal and umami notes that complement the sweet and savory filling. This sauce is drizzled over the baked shells right before serving.
This dish serves well as a comforting main course, especially during cooler seasons, pairing well with a simple green salad or roasted vegetables to balance the richness. It can be prepared ahead by making fillings and sauce separately and assembling just before baking, making it manageable for home cooks aiming for a composed meal.
Cooking the pasta shells al dente prevents over-softening during baking. The recipe breaks down neatly into components, allowing flexibility and easy preparation. The nutty and aromatic sage cream offers a unique finishing touch uncommon in standard stuffed shells recipes.
Ingredients
- ½ large pasta shells package
For the Tofu Ricotta
- 14 ounces tofu pressed, extra firm
- 1 tablespoon nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon oregano dried
- ½ teaspoon salt
- black 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 pumpkin canned, 16 ounce can
- 1 teaspoon maple syrup
For the Sage Cream
- 1 cup cashews soaked at least 2 hours, soaked and drained
- ¼ cup sage fresh, chopped
- 1 tablespoon miso paste
- ¾ teaspoon garlic powder
- ¾ cup plant-based milk
Instructions
- Cook shells according to package instructions, drain and set aside.
- For the Tofu Ricotta: Add all tofu, nutritional yeast, basil, oregano, salt, pepper, cornstarch and water, and lemon juice together, combine, and set aside.
- For the Pumpkin Filling: Combine the paprika, salt, nutmeg, cloves, pumpkin, and maple syrup, and set aside.
- Fill shells with tofu ricotta and pumpkin fillings then put in the oven for 15 minutes at 350 degrees F. While that cooks, make your sage cream.
- For the Sage Cashew Cream: Blend cashews, sage, miso paste, garlic powder, and plant-based milk until smooth and set aside.
- Once shells are done, drizzle with sage cashew cream.
Notes
- Cook pasta shells until al dente or slightly undercooked, as they will continue cooking in the oven.
- You can prepare the tofu ricotta, pumpkin filling, and sage cream sauce up to three days ahead for easier assembly on the day you serve.
- Breaking the recipe into separate components helps manage complexity for cooks of varying skill levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 488mg | 20% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 11857IU | 237% |
| Vitamin C | 5mg | 6% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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