5.0 from 135 votes
Pumpkin Stuffed Shells With Sage Cream
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 314 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- ½ package of large shells
For the Tofu Ricotta
- 14 ounces of extra firm tofu, pressed
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- pepper to taste
- 1 tablespoon of cornstarch mixed with 1 tablespoon warm water
- 1 tablespoon of lemon juice
For The Pumpkin Filling
- ½ teaspoon of smoked paprika
- ¼-½ teaspoon of salt
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of ground cloves
- 1 (16 ounce) can of pumpkin
- 1 teaspoon of maple syrup
For the Sage Cream
- 1 cup of cashews soaked and drained (soaked at least 2 hours)
- ¼ cup of chopped fresh sage
- 1 tablespoon of miso paste
- ¾ teaspoon of garlic powder
- ¾ cup of 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 the pasta shells only to al dente or even less. They will cook more in the oven.
- Making this dish in advance? Prepare the tofu ricotta, pumpkin filling, and sage cream sauce up to three days in advance. Cook and stuff the pasta shells on the same day you plan to serve.
- Don't be intimidated by the list of ingredients. This recipe breaks down very easily into separate components any level cook can master.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
39g
(13%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
488mg
(20%)
Potassium
515mg
(15%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
11857IU
(237%)
Vitamin C
5mg
(6%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
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.