20 de junio de 2023

Vegan Stuffed Shells with Pumpkin and Cashew Ricotta

These vegan stuffed shells with pumpkin and cashew ricotta are a delicious and healthy dinner that’s sure to please everyone at your table. The shells are stuffed with a creamy, flavorful pumpkin and cashew ricotta filling, then topped with your favorite marinara sauce for a comforting meal. And since it’s vegan, everyone can enjoy it!

Ingredients

1 12-ounce package of jumbo pasta shells
1/2 cup raw cashews
1/2 cup pumpkin puree
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon apple cider vinegar
1/4 cup olive oil
1 24-ounce jar of your favorite marinara sauce
Optional: vegan Parmesan cheese for garnish

Preparation

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Bring a large pot of salted water to a boil. Add the pasta shells and cook for 8-10 minutes, or until al dente. Drain and rinse with cold water. Set aside.

Meanwhile, make the cashew ricotta. Place the cashews in a food processor and process until finely ground. Add the pumpkin puree, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, oregano, basil, apple cider vinegar, and olive oil. Process until smooth and no lumps remain. Taste and adjust seasoning if needed.

Spoon 1/4 cup of marinara sauce into the bottom of the baking dish. Stuff each shell with 2-3 tablespoons of the cashew ricotta, then place in the baking dish. Pour the remaining marinara sauce over the stuffed shells. Cover with foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes. Remove from the oven and let cool for 5 minutes before serving. Sprinkle with vegan Parmesan cheese if desired.

These vegan stuffed shells with pumpkin and cashew ricotta are a hearty and comforting meal that the whole family will love. Enjoy!