Vegan Ricotta Stuffed Shells with Pumpkin Sauce
Ingredients
- 25 uncooked jumbo pasta shells
- 1 (14 ounce) package of firm tofu
- 1 cup raw almonds
- 1/2 tsp salt
- 4 tbsp nutritional yeast
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/4 tsp pepper
- 3 cups chopped spinach
- 1/2 cup unsweetened almond milk
Creamy pumpkin sauce
- 1 small sugar pie pumpkin
- 1/4 cup raw cashews
- 1 cup unsweetened almond milk
- 1/2 cup filtered water
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup nutritional yeast
- 1 1/2 tbsp tomato paste
- 1 tsp garlic powder
Preparation
Preheat oven to 400 degrees F.
Cook the pasta according to the package directions, drain and set aside.
Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes.
Blend the baked pumpkin with cashews, almond milk, water, salt, pepper, nutritional yeast, tomato paste, and garlic powder to make the sauce.
Prepare the stuffing by mixing tofu, almonds, nutritional yeast, garlic powder, onion powder, salt, pepper, spinach, and almond milk until smooth.
Stuff the cooked pasta shells with the stuffing mixture.
Arrange the stuffed shells in a baking dish, pour the sauce over them, and bake until heated through.
