Vegan Pumpkin Ricotta Stuffed Shells
Delight in these cozy Vegan Pumpkin Ricotta Stuffed Shells filled with creamy pumpkin and cashew ricotta, perfect for any fall gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup cashews (soaked and drained)
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup garlic Alfredo sauce
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the pumpkin puree, soaked cashews, nutritional yeast, garlic, lemon juice, and seasoning in a food processor. Blend until smooth and creamy.
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water.
- Fill each pasta shell with the pumpkin cashew mixture using a spoon or piping bag.
- Spread garlic Alfredo sauce in a baking dish and arrange the stuffed shells. Top with remaining Alfredo sauce.
- Cover with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until golden and bubbly.
Notes
For extra crispiness, broil the shells for the last 1-2 minutes. Prep the shells in advance for an easy meal.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, stuffed shells, fall recipes, comfort food