Description

These Vegan Pumpkin Ricotta Stuffed Shells are a delightful twist on a classic comfort dish. Jumbo pasta shells are filled with a creamy tofu ricotta and pumpkin mixture, then baked in a savory garlic béchamel sauce. Perfect for a cozy dinner with a fall flair.

Ingredients

Jumbo Pasta Shells:

26 to 30 jumbo pasta shells

Tofu Ricotta:

1 (14-ounce/400g) block of extra-firm tofu
1/4 cup (20g) 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, zested and 1 tablespoon juice
1/2 teaspoon crushed red pepper flakes

Pumpkin Ricotta Filling:

1 cup (240-250g) canned pumpkin purée*
1/2 teaspoon freshly grated nutmeg
1/2 cup (50-60g) vegan parmesan cheese*

Garlic Béchamel Sauce:

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 tablespoons all-purpose flour
1 (13.5 ounce/400 mL) can “lite” coconut milk**, can shaken or stirred well
1 teaspoon kosher salt
Freshly cracked black pepper to taste
15 fresh sage leaves, sliced or torn up

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Instructions

Cook the pasta shells: Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well. Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
Prepare the Tofu Ricotta: Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu in a food processor. Add the nutritional yeast, garlic powder, onion powder, kosher salt, pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse repeatedly until the texture is relatively smooth but still a little chunky.
Make the pumpkin ricotta filling: In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, and vegan parmesan cheese. Adjust seasonings to taste. Spoon filling into each pasta shell.
Prepare the Garlic Béchamel Sauce: Heat olive oil in a pan, sauté onion until softened, add garlic, then flour. Gradually add coconut milk, whisking to prevent clumps. Blend until smooth, season with salt and pepper.
Assemble the dish: Pour a layer of Béchamel Sauce in a baking dish. Arrange stuffed shells on top, pour remaining sauce over shells, and top with sage leaves.
Bake: Bake the stuffed shells for 22-25 minutes at 350°F (175°C) until golden. Serve warm.

Notes

You can customize the filling with herbs like thyme or rosemary for extra flavor.
Feel free to sprinkle additional vegan parmesan on top before baking for a cheesy crust.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 stuffed shell
Calories: 260
Sugar: 3g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg