5 from 135 votes
Pumpkin Stuffed Shells With Sage Cream
These pumpkin stuffed shells combine a tofu-based ricotta with a seasoned pumpkin filling, baked inside large pasta shells. The dish is completed with a creamy sage cashew sauce that adds an herbal depth. The filling offers a smooth texture with warm spices like smoked paprika, nutmeg, and cloves, while the sage cream adds richness and a subtle garlic and miso undertone. This recipe is ideal for those who want a comforting, layered pasta dish with plant-based ingredients and balanced flavors.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
servings
Calories:
314 kcal
Course:
Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 314
% 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.