Vegan Pistachio and Ricotta Stuffed Pasta Shells with Creamy Pistachio Sage and 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 400°F (200°C) 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 the olive oil in a pot over medium heat for 3 minutes. Lower the heat to low-medium and sauté for 2-3 more minutes. Remove from heat and mix in the finely chopped pistachios, vegan ricotta, chopped baby spinach, sea salt, and pepper.
Blend the creamy sauce ingredients 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 and top with the stuffed pasta shells.
Bake at 400°F (200°C) for 10 minutes.
Garnish with chopped pistachios, sage leaves, and lemon wedges, if desired.
Enjoy!
