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Pumpkin Stuffed Shells
We’re fall-ing in love with these Pumpkin Stuffed Shells. This fun weeknight dinner uses seasonal flavors to boost your usual pasta recipe.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
1 pound jumbo pasta shells
8 ounces dairy-free ricotta
1 15-ounce can of pumpkin puree
2 tablespoons nutritional yeast
1/4 cup soaked cashews
3/4 cup Califia Farms Zero Sugar Oatmilk
1 tablespoon olive oil
Salt and pepper to taste
Basil or sage, for garnish
Directions
01
Boil water and cook pasta according to the package instructions. Preheat oven to 350ºF.
02
While pasta is boiling, in a blender or food processor, blitz and pulse ricotta, 1/4 cup pumpkin puree, olive oil, salt and pepper. Remove from the blender and set aside.
03
In the same blender, make cashew sauce. Blend soaked cashews, nutritional yeast, the remaining pumpkin puree, Zero Sugar Oatmilk, salt, and pepper. Blend until a smooth and creamy consistency forms.
04
In an oven-safe pan, layer the bottom with cashew sauce. Then, add cooked shells and stuff each shell with ricotta pumpkin mixture. Bake in the oven for 10-15 minutes, just to warm through and ensure all flavors have combined.
05
Season with salt, pepper and fresh herbs of choice
