This pasta recipe features a vegan ricotta that is not only rich and satisfying but also bursting with flavors that can please even the pickiest eaters. Whether you are hosting a dinner party for friends or preparing a comforting family meal, these vegan ricotta stuffed pasta shells are sure to impress.
Tofu Ricotta Stuffed Pasta Shells
Servings 6
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Ingredients
Tofu Ricotta Ingredients:
- 550 grams extra firm tofu
- 1 1/2 lemons juiced
- 4 TBSP olive oil
- 1/2 cup nutritional yeast
- 3 tsp garlic powder
- 1 cup fresh basil
- 2 tsp salt
Cashew Cream Sauce:
- 1/2 cup cashews soaked for at least two hours
- 1 TBSP nutritional yeast
- 1/2 tsp salt
- 1/3 cup water
Other Ingredients:
- 450 grams large shells
- 2 cups tomato sauce
- 1/2 cup panko breadcrumbs
Instructions
- Place the tofu ricotta ingredients in a food processor and blend until smooth. Set aside.
- Preheat the oven to 350 Fahrenheit.
- Cook the pasta shells according to the package instructions.
- Pour 1/2 cup of tomato sauce into the base of a large glass baking dish.
- Fill the shells with spoonfuls of the tofu ricotta and arrange them open side up in the baking dish.
- After filling the dish with the stuffed pasta, pour the remaining tomato sauce over the shells and bake in the oven for 20 minutes.
- Meanwhile, blend the cashew sauce ingredients in a high speed blender until smooth.
- Take the pasta out of the oven, drizzle the cashew cream sauce over it, sprinkle the panko breadcrumbs on top, and bake for an additional five minutes.
Storage:
- Store the leftovers in a glass container in the fridge.
