Pesto Shells with Cashew Ricotta
Ingredients
- Pasta shells, as needed
Cashew ricotta
- 2 cups soaked cashews (soaked overnight or in boiling water for 1 hour and drained)
- Juice of 2 lemons
- 3 minced garlic cloves
- 1 tbsp dried basil (optional)
- 1 tbsp dried oregano (optional)
- Salt to taste
Pesto
- 2 minced garlic cloves
- 1/2 cup walnuts
- 2 cups fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup water
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- Pinch salt or to taste
Preparation
Blend the cashew ricotta ingredients on high until smooth like the consistency of ricotta.
Blend the pesto ingredients on high until smooth.
Cook pasta shells according to package directions
Stuff the cooked shells with the cashew ricotta mixture
Top with pesto and optionally bake in the oven until heated through or serve immediately
