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completed Pumpkin Stuffed Shells With Sage Cream in a white baking tray
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5 from 45 votes

Pumpkin Stuffed Shells With Sage Cream

This sweet and savory pumpkin stuffed shells is an impressively delicious pasta dish that's surprisingly easy to make. Drizzled with a delectable vegan sage cream sauce, your family and guests will be begging for more!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Diet: Vegan
Servings: 6 servings
Calories: 314kcal
Author: Stephanie Lundstrom

Equipment

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.
    post mixing of ingredients for Pumpkin Stuffed Shells With Sage Cream together in one bowl
  • For the Pumpkin Filling: Combine the paprika, salt, nutmeg, cloves, pumpkin, and maple syrup, and set aside.
    process shot of adding pumpkin and spices together into one bowl
  • 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.
    several pumpkin stuffed shells in a baking dish prior to being baked
  • For the Sage Cashew Cream: Blend cashews, sage, miso paste, garlic powder, and plant-based milk until smooth and set aside.
    process shot of ingredients for sage cashew cream added to blender
  • 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.

Nutrition

Calories: 314kcal | Carbohydrates: 39g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 488mg | Potassium: 515mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11857IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 4mg
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