Vegan Ricotta Stuffed Pasta with Squash Sauce
Ingredients
- 10 ounce bag frozen spinach (optional)
- Pasta shells
- Fresh basil to garnish
- Chili pepper flakes
Vegan ricotta
- 2 tbsp olive oil
- 1 (14 ounces) container firm tofu
- Juice of 1 lemon
- 1 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tbsp garlic powder
Creamy squash sauce
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups cubed butternut squash
- 1/2 cup raw cashews
- 1 1/2 cups filtered water
- 2 tbsp nutritional yeast
- 1 1/2 tbsp tomato paste
- 1 tsp salt
- Ground pepper to taste
Preparation
Preheat oven to 375°F. Soak 1/2 cup cashews in hot water for at least 10 minutes. Make the sauce by cooking the cubed butternut squash by steaming for 10 minutes or boiling until fork tender. In a pan, sauté onions and garlic in 1 tablespoon of oil for 4 minutes. In a blender, add the cashews (discard the water), then add 1 1/2 cups filtered water and blend on high until smooth. Add the cooked onions, garlic, and butternut squash, and blend until smooth. Then add the remaining sauce ingredients and blend.
Remove tofu from package and wrap in 2 paper towels. Squeeze for 10 seconds, then break apart into a food processor. Add salt, 2 tablespoons olive oil, lemon juice, nutritional yeast, and garlic powder. Pulse 6-10 times until ricotta-like consistency. Taste and adjust salt and seasonings as needed.
In a pan, add frozen spinach (or microwave for about 2 minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes. Remove from pan and add to the ricotta mixture. Pulse 3-4 times into the ricotta.
Cook the pasta shells according to package instructions. Drain and immediately drizzle with olive oil to prevent sticking. Spoon the ricotta mixture into each pasta shell and place in a prepared skillet with the sauce. Repeat with remaining shells and filling.
Place in the oven and bake for 15 minutes.
