It's Fall and time for pumpkin everything! This sweet and savory pumpkin stuffed shells dish is easier to make than you'd expect and tastes even better the next day.
1tablespoonof cornstarch mixed with 1 tablespoon warm water
1tablespoonof lemon juice
For The Pumpkin Filling
½teaspoonof smoked paprika
¼-½ teaspoonof salt
¼teaspoonof nutmeg
1/16 teaspoonof ground cloves
1(16 ounce) can of pumpkin
1teaspoonof maple syrup
For the Sage Cream
1cupof cashews soaked and drained(soaked at least 2 hours)
¼cupof chopped fresh sage
1tablespoonof miso paste
¾teaspoonof garlic powder
¾cupof 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.