Ricotta stuffed shells with a creamy pumpkin sauce is a perfect dish when you are craving Italian food and fall flavors together. Easy and creamy homemade vegan ricotta is delicately filled in the brown rice shells and baked in the pumpkin sauce that is so delicious and comforting!

The inspiration behind this dish came from our love for pastas and pumpkins. Every fall season, we try to experiment vegan dishes incorporating diverse root vegetables and different kinds of squashes. While we absolutely love pumpkin in desserts and coffee, this is a great savory version perfect to serve on weekday dinners or saturday nights!

Happy Fall y’all!

Recipe

Prep time:

Servings: 6

Ingredients:

Vegan Ricotta:

1 packet firm tofu

1 garlic minced

3 tablespoon fresh basil chopped

3 tablespoon fresh parsley chopped

2 teaspoon sea salt

2 tablespoon lemon juice

2 tablespoon nutritional yeast

Pinch of dried oregano

 

Creamy Pumpkin Sauce:

1 cup pumpkin puree(canned or fresh)

1 tablespoon tomato puree

1 cup almond milk(or any vegan milk)

1/4 cup soaked cashews(4 hours minimum / overnight preferred)

1 garlic clove chopped

1 teaspoon sea salt

1 tablespoon lemon juice

2 tablespoon nutritional yeast

1 tablespoon fresh thyme or sage finely chopped 

Pinch of paprika

Pinch of nutmeg

Crushed pepper to taste

Vegan Nut pod creamer

 

Vegan & Gluten-free pasta:

1 packet brown rice shells(Tinkayada brand)

Crushed red chili flakes

Directions:

  1. Boil the brown rice pasta shells according to the package instruction and keep it aside after boiling. Rub a little oil on the shells to prevent them from drying out.
  2. Place all the ingredients of the vegan ricotta cheese into a food processor.  Pulse it only few times until the tofu is crumbled and everything is well incorporated. If you need to mix, use a spoon instead. You may want to add salt and additional flavoring to your taste. 
  3. Add all the ingredients of the pumpkin sauce to a blender and blend it until smooth and creamy. Pour the pumpkin sauce back into a pot and bring it to a boil. Add few splashes of vegan creamer and pinch of paprika. Set aside.
  4. To assemble the dish, fill all the pasta shells with prepared tofu ricotta cheese using a spoon.
  5. Pour little pumpkin sauce in a baking dish, add all the filled pasta shells in it. Just before serving warm up in the oven or microwave for a minute.
  6. Garnish the dish with fresh chopped basil and crushed red pepper.