Vegan Stuffed Pasta Shells with Pesto
Ingredients
Sauce
- 1 large can crushed tomatoes
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Italian seasoning
- 1 pinch crushed red pepper
- 1 pinch turbinado sugar
- 1/2 yellow onion
Pesto
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 cup cashews
- 1 lemon
- 8 ounces arugula
- 4 ounces basil
- Pinch salt
Mashed potatoes
- 5 medium potatoes
- 1 sweet potato
- 2 tablespoons vegan butter
- 1/4 cup unsweetened plant milk
- 1/2 teaspoon garlic powder
- Salt to taste
Pasta
- 1 pound jumbo pasta shells
Preparation
Sauce
Sauté garlic, onions, crushed red pepper and Italian seasoning in oil until toasty and fragrant.
Add crushed tomatoes, salt and sugar, bring to boil then lower heat and simmer while shells and potatoes cook.
Pesto
In a blender, combine all ingredients and blend until smooth.
Mashed potatoes
Boil potatoes and sweet potato until soft, about 15 minutes.
Mash and mix in vegan butter, plant milk, garlic powder and salt to taste.
Assembly
Cook the jumbo pasta shells according to package instructions.
In a large oven-safe pan, spread 1 cup of sauce on the bottom and to the edges.
Dip the cooked shells in remaining sauce to prevent drying out.
Fill each shell with mashed potatoes and arrange in the pan until all are filled.
Drizzle remaining sauce around the shells, cover with foil and bake at 375°F for 25-30 minutes.
Remove from oven and top each shell with a dollop of pesto.
Garnish with crushed red pepper and basil.
