Vegan Ricotta Stuffed Pasta Shells
Ingredients
- 1 package tofu i used medium firm
- 1/2 lemon juiced
- 2 tsp garlic powder
- 1 tsp salt
- 1/4 cup nutritional yeast
- 1 cup packed basil
- 2 tbsp evoo
Preparation
Drain tofu and take a towel and push into tofu and absorb the water, doesn’t have to be great just remove most of the water
In your food processor add all ingredients
Pulse till well mixed and ricotta is smooth
Pasta ingredients: jumbo shells, tofu ricotta, favorite pasta sauce, tomato basil, cashew parmesan, black pepper(optional), focaccia bread(optional)
Boil pot of water for pasta, preheat oven to 400F
Cook pasta shells till they are almost al dente, drain water and let cool down before touching
Take a heaping tsp of the ricotta and fill each pasta shell place in a baking dish till you run out of ricotta
Pour tomato sauce all over and make sure the side is all coated. Cook for 15 minutes or till pasta is soften and top has gotten a little crispy. Top with parmesan & fresh pepper
