Creamy Vegan Pistachio and Ricotta Stuffed Pasta Shells with Pistachio Sage Lemon Sauce 🌱🍝
Ingredients
Stuffed Pasta Shells
- 16 egg-free jumbo pasta shells
- 3 shallots, chopped
- 2 garlic cloves, minced
- 2 tsp olive oil
- 1/2 tsp sea salt
- 1 pinch of pepper
- 2.5 oz Setton Farms Garlic Pistachios**, finely chopped
- 2 cups baby spinach, chopped
- 1 cup vegan ricotta cheese***
Creamy Pistachio Sage and Lemon Sauce
- 3 oz Setton Farms Garlic Pistachios
- 2 oz pine nuts
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 tbsp lemon juice
- 1 cup water
- 3 medium-sized sage leaves (optional)
Toppings
- 0.5 oz Setton Farms Garlic Pistachios, roughly chopped
- Sage leaves to garnish (optional)
- Lemon wedges (optional)
Preparation
Preheat the oven to 400F (200C) and cook the pasta shells in lightly salted boiling water for 8-9 minutes.
While the pasta is cooking, sauté the chopped shallots and minced garlic cloves in olive oil in a pot over medium heat for 3 minutes. Lower the heat to low-medium and sauté for an additional 2-3 minutes. Remove from heat and mix in the finely chopped pistachios, vegan ricotta, chopped baby spinach, sea salt, and pepper.
Blend the ingredients for the creamy sauce until smooth and set aside.
Once the pasta is cooked, rinse it with cold water and drain.
Fill each pasta shell with the ricotta spinach filling using a teaspoon.
Add the sauce to an oven-safe dish (you may need an additional smaller dish depending on size) and top with the stuffed pasta shells.
Bake at 400F (200C) for 10 minutes.
Garnish with roughly chopped pistachios, sage leaves, and lemon wedges if desired.
Enjoy your creamy and flavorful stuffed pasta shells!
