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This sweet and savory pumpkin stuffed shells is an impressively delicious pasta dish that’s surprisingly easy to make. Once drizzled with a delectable vegan sage cream sauce, your family and guests will be begging for more!
Table of Contents
- Why You’ll Love this Vegan Pumpkin Stuffed Shells Recipe!
- Ingredients for Stuffed Shells with Pumpkin
- How To Make Pumpkin Stuffed Shells Vegan
- Toni’s Recipe Tips for Pumpkin Stuffed Shells
- FAQs for Vegan Stuffed Shells with Pumpkin
- More Yummy Baked Pasta Dishes
- Pumpkin Stuffed Shells With Sage Cream Recipe
Why You’ll Love this Vegan Pumpkin Stuffed Shells Recipe!
Ready for a comfort-food dish to impress? Start by stufing tender pasta shells with a pumpkin filling and tofu ricotta. Then drizzle with a vegan sage cream sauce! The rich and savory flavor combination is just divine. If you haven’t tried them together yet, pasta and pumpkin are a match made in heaven, like in this pumpkin pasta bake.
The pumpkin is a nutrient-dense addition, packed with vitamins and minerals. And the tofu ricotta gives hearty dose of satiating plant protein. Plus, the presentation of the stuffed shells is a crowd-pleaser, whether for a dinner party or simply a cozy family dinner. Even better, it’s easy to prep ahead!
Serve it is a satiating main course, or use it as a side dish or even party appetizer! It pairs great with an easy salad, dinner rolls, or as a side dish for savory tofu recipes.
Ingredients for Stuffed Shells with Pumpkin
You can make pumpkin stuffed shells with simple ingredients you can find in your grocery store, including many pantry staples you probably already have. Additionally, see the attached grocery list for easy shopping!
- Large pasta shells: These are the jumbo shells that work for filling!
- Extra firm tofu: Works perfectly to make the tofu ricotta.
- Spices for tofu ricotta: Nutritional yeast adds ‘cheesiness’ while dried basil and dried oregano add balanced herb flavor to the mix.
- Cornstarch: Helps to thicken the tofu mixture to make the texture similar to ricotta.
- Lemon juice: Brightens the flavor of the tofu ricotta. Use fresh if possible.
- Pumpkin puree: Using canned pumpkin makes things easy. But you can also make homemade pumpkin puree if you prefer. It’s a great way to save money when making this dish.
- Smoked paprika: Adds a touch of spice and smokiness to the pumpkin filling.
- Nutmeg and ground cloves: Enhances the natural sweetness of the pumpkin.
- Maple syrup: Adds just a hint of added sweetness.
- Cashews: Soaked and drained cashews make the creamy base for the vegan sage sauce.
- Fresh sage: For the best flavor, use fresh sage. Dried sage tastes very different to fresh.
- Miso paste: Adds umami flavor to the cashew cream.
- Garlic powder: Layers on more flavors in the simple cashew cream.
- Plant-based milk: Any will work but try to avoid using any with additional flavor added or sweetener.
How To Make Pumpkin Stuffed Shells Vegan
Here’s how to make pumpkin stuffed shells. Check the recipe card below for more details!
Preparation:
- First, cook the pasta shells according to package instructions, drain and set aside.
Step 1: For the Tofu Ricotta: First, add the tofu, nutritional yeast, basil, oregano, salt, pepper, cornstarch and water, and lemon juice together. Then combine and set aside.
Step 2: For the Pumpkin Filling: Next, combine the paprika, salt, nutmeg, cloves, pumpkin, and maple syrup, and set aside.
Step 3: Fill shells with the tofu ricotta and pumpkin fillings. Place the shells in a single layer in a 9×13 pan. Then put in the oven for 15 minutes at 350 degrees F. While that cooks, make your sage cream.
Step 4: For the Vegan Sage Cashew Cream: Next, blend the soaked cashews, sage, miso paste, garlic powder, and plant-based milk until smooth and set aside.
Step 5: Once they are cooked, drizzle with sage cashew cream and serve.
Toni’s Recipe Tips for Pumpkin Stuffed Shells
- Cook the pasta shells only to al dente or even less. They will cook more in the oven.
- Making this dish in advance? Prepare the tofu ricotta, pumpkin filling, and sage cream sauce up to three days in advance. Cook and stuff the pasta shells on the same day you plan to serve.
- Don’t be intimidated by the list of ingredients. This recipe breaks down very easily into separate components that any level cook can master!
FAQs for Vegan Stuffed Shells with Pumpkin
This recipe would work great with butternut squash, which purees similar to pumpkin and is also available canned. You can try it with other squash, but try to avoid stringy varieties such as spaghetti squash.
More Yummy Baked Pasta Dishes
Vegan Dinners
Vegan Baked Mac and Cheese
Vegan Dinners
Vegan Lasagna Recipe
Vegan Dinners
Vegan Stuffed Shells
If you tried this vegan pumpkin stuffed shells with sage cream sauce recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Pumpkin Stuffed Shells With Sage Cream
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Ingredients
- ½ package of large shells
For the Tofu Ricotta
- 14 ounces of extra firm tofu, pressed
- 1 tablespoon of nutritional yeast
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- Pepper to taste
- 1 tablespoon of cornstarch mixed with 1 tablespoon warm water
- 1 tablespoon of lemon juice
For The Pumpkin Filling
- ½ teaspoon of smoked paprika
- ¼-½ teaspoon of salt
- ¼ teaspoon of nutmeg
- 1/16 teaspoon of ground cloves
- 1 (16 ounce) can of pumpkin
- 1 teaspoon of maple syrup
For the Sage Cream
- 1 cup of cashews soaked and drained (soaked at least 2 hours)
- ¼ cup of chopped fresh sage
- 1 tablespoon of miso paste
- ¾ teaspoon of garlic powder
- ¾ cup of plant-based milk
Instructions
- Cook shells according to package instructions, drain and set aside.
- For the Tofu Ricotta: Add all tofu, nutritional yeast, basil, oregano, salt, pepper, cornstarch and water, and lemon juice together, combine, and set aside.
- For the Pumpkin Filling: Combine the paprika, salt, nutmeg, cloves, pumpkin, and maple syrup, and set aside.
- Fill shells with tofu ricotta and pumpkin fillings then put in the oven for 15 minutes at 350 degrees F. While that cooks, make your sage cream.
- For the Sage Cashew Cream: Blend cashews, sage, miso paste, garlic powder, and plant-based milk until smooth and set aside.
- Once shells are done, drizzle with sage cashew cream.
Notes
- Cook the pasta shells only to al dente or even less. They will cook more in the oven.
- Making this dish in advance? Prepare the tofu ricotta, pumpkin filling, and sage cream sauce up to three days in advance. Cook and stuff the pasta shells on the same day you plan to serve.
- Don’t be intimidated by the list of ingredients. This recipe breaks down very easily into separate components any level cook can master.
Perfect for fall I am def making this for thanksgiving
Yessss – it’s definitely a great one for the holiday!
What a perfect fall dish!
Yesss! Gotta bring out all the pumpkin yumminess for the fall!
Such a unique recipe idea! The flavor reminds me of Thanksgiving and family in the best possible way.
Same! Such yummy thanksgiving fall vibes!
I love how fancy and beautiful these stuffed shells are and how relatively easy they are to make! It’s my new go-to recipe to serve guests 🙂
Fancy yet super simple recipes are the best!
Sage + pumpkin: the best combo ever!
Yessss – such an epic and yummy combo!
I like to make these for my guests. They are delicious and look very nice
They’re definitely a crowd pleaser for sure! So so good with such a nice presentation!
such a delicious recipe! love that cashsew sage cream!
I’ve been looking for a new fall pasta recipe — and this is it. The sage cream sounds divine!
You’re going to love it! It’s such a fun and tasty fall recipe to add to your seasonal list!
My husband and I loved this dish so much, we made it for a potluck on the weekend. Everyone complimented it and we went home with a clean dish. The best compliment is no leftovers!
So glad you guys and your friends enjoyed it! Definitely quite the compliment!
What a creative recipe and a good use of pumpkin for something savory.
It’s a great way to mix it up from your typical pumpkin sweets!
Love the tip about undercooking the pasta as it will cook more in the oven! Thanks for a great recipe:)
Agreed! Such a helpful tip!
I love when pumpkin is savory too! We have made these stuffed shells several times and it always turns out perfecgtly.
So glad you guys enjoyed it! It’s a great meal for the fall!
It looks so good and tasty!
I am going to make this at home for my husband. Thank you!
Hope you guys enjoy this one! It’s a yummy one!