Vegan Ricotta Stuffed Shells with Pumpkin Sauce

Preheat oven to 400 degrees Fahrenheit.

Cook the pasta according to package directions, then drain and set aside.

Cut the pumpkin in half, remove seeds, carefully remove the skin, cut into chunks, place on a baking sheet lined with parchment paper, and bake for 25 minutes.

Meanwhile, bring a small pot of water to a boil, add raw almonds, and let boil for 2 minutes.

Drain the almonds, rinse with cold water to cool, blot dry with a paper towel, and gently squeeze to remove the skins, then set aside.

Remove tofu from package, wrap in a clean kitchen towel or paper towel, and squeeze for 20 seconds to drain excess water.

In a food processor or high-speed blender, combine tofu, skinless almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt, and pepper, then blend for 1 to 2 minutes until no chunks remain, adding more almond milk if needed.

In a small pan, cook chopped spinach with 1 tablespoon of water for 1 minute or until wilted.

Combine the ricotta mixture and wilted spinach in a medium bowl and mix well, then taste and adjust salt or seasonings if needed.

Blend the baked pumpkin with cashews, unsweetened almond milk, filtered water, salt, pepper, nutritional yeast, tomato paste, and garlic powder to make the sauce.

Stuff the cooked pasta shells with the ricotta mixture.

Place the stuffed shells in a baking dish, pour the pumpkin sauce over them, and bake in the oven until heated through and bubbly.