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Vegan Pumpkin Ricotta Stuffed Shells Ready to Serve

Vegan Pumpkin Ricotta Stuffed Shells

  • Author: eleanor
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

These Vegan Pumpkin Ricotta Stuffed Shells are a delightful autumn-inspired dish, perfectly combining the creamy texture of tofu ricotta with the rich flavor of pumpkin and sage.

Ingredients

Scale
  • 26 to 30 jumbo pasta shells
  • 1 tablespoon olive oil
  • Tofu Ricotta (recipe below)
  • 1 cup canned pumpkin purée
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup vegan parmesan cheese
  • Garlic Béchamel Sauce (recipe below)
  • 15 fresh sage leaves
  • 1 (14-ounce/400g) block of extra-firm tofu
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt
  • Freshly cracked black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 small lemon
  • 1 tablespoon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion
  • 6 cloves garlic
  • 4 tablespoons all-purpose flour
  • 1 (13.5 ounce/400 mL) can “lite” coconut milk
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  3. Prepare the Tofu Ricotta by blending the tofu, nutritional yeast, garlic powder, onion powder, salt, black pepper, olive oil, lemon zest and juice, and red pepper flakes until smooth.
  4. In a mixing bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, and half of the vegan parmesan cheese. Stir well until fully incorporated.
  5. Fill each cooked pasta shell with the pumpkin ricotta mixture and place them in a baking dish.
  6. Prepare the Garlic Béchamel Sauce by sautéing the onion and garlic in olive oil until fragrant. Sprinkle in the flour and cook for another minute, then gradually whisk in the coconut milk. Season with salt and pepper.
  7. Pour the béchamel sauce over the stuffed shells and sprinkle the remaining vegan parmesan on top.
  8. Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
  9. Garnish with fresh sage leaves before serving.

Notes

You can adjust the flavors by adding more spices according to your preference. Feel free to use any type of pasta sauce if you prefer not to make the béchamel sauce.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: baking
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 4–5 stuffed shells
  • Calories: 465 kcal
  • Sugar: 7 g
  • Sodium: 640 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 6 g
  • Protein: 18 g
  • Cholesterol: 0 mg

Keywords: Vegan Pumpkin Ricotta Stuffed Shells, Vegan pasta, Pumpkin recipes, Tofu ricotta, Comfort food

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Find it online: https://eleanorrecipes.com/vegan-pumpkin-ricotta-stuffed-shells-d/