Vegan Pumpkin Stuffed Shells with Charred Greens
September 28, 2023
Fall is the perfect season for cozy and comforting meals, and what’s better than a hearty dish of vegan pumpkin stuffed shells? Rich, creamy sauce, charred greens, and dairy-free pumpkin ricotta make this dinner a winner!
This recipe is not only delicious and filling but also beginner-friendly! So, even if you’re not vegan, this dish is a simple way to incorporate plant-based eating into your life! As the weather cools down and cozy sweaters return, it’s time to embrace the glorious flavors of fall. This might be the most fallish recipe I’ve ever written. This vegan pumpkin stuffed shells with charred greens meal is the ultimate dinner for my pumpkin-loving queens. So, roll up your sleeves, preheat that oven, and dive into it!
So, let’s break down what makes this recipe one you should add to your repertoire!
1. Creamy Pumpkin Ricotta Filling: The heart of this dish lies in its rich and velvety pumpkin filling. A tofu-based ricotta provides the perfect canvas for combining Italian and autumnal flavors.
2. Decadent Pumpkin Alfredo Sauce: The decadent pumpkin cashew cream sauce elevates the creaminess to the next level. It’s a luscious combination of flavors that coats the stuffed shells with richness and moisture.
3. Filling and Satisfying: One of the best parts of this recipe is that it’s incredibly filling. Packed with plant-based protein from the tofu and carbohydrates from the pasta shells, it’s a satisfying and nourishing meal.
4. Cozy Fall Vibes: The warm, earthy notes of pumpkin and Italian spices, coupled with the charred kale’s rustic charm, will wrap you in a blanket of cozy, seasonal flavors.
5. Perfect for Sharing: Whether it’s a family dinner, a fall gathering with friends, or a solo indulgence, this recipe creates an atmosphere of togetherness and comfort.
Y’all know I am the biggest proponent of using raw cashews to make cream sauce. However, if you don’t have them and want to use a carton of almond or soy milk, that’s doable if you first make a roux with butter and flour. Then, add the milk and the remainder of the sauce ingredients.
If you’re looking for other seasonal recipes to ring in the best season of the year, check out my Pear Thyme Mocktail, Roasted Delicata Squash, or Chocolate Chip Spiced Muffins. I also have several more fall recipes in the works, so stay tuned and follow me on social media to stay up to date. 🙂
Vegan Pumpkin Stuffed Shells with Charred Greens
Equipment
- blender (high powered preferred)
- Food processor
- oven
Ingredients
- 1 pckg jumbo shells
- fresh parsley chopped
- vegan parmesan
Pumpkin Ricotta
- 1 pckg extra firm tofu pressed to remove liquid
- 1 onion diced
- 1 clove garlic
- 2 T nutritional yeast
- 1 T mellow miso paste
- 1 T fresh lemon juice
- 1 tsp italian seasoning
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 1/2 tsp salt
Charred Greens
- 8 oz kale or greens of choice torn into pieces
- 2 T water
- 1 T olive oil
- salt to taste
Pumpkin Cream Sauce
- 1 cup raw cashews
- 1 1/2 cups water
- 2 T nutritional yeast
- 2 T fresh lemon juice
- 1 clove garlic
- 1 tsp Italian seasoning
- 1/2 cup canned pumpkin (NOT pumpkin pie filling)
- 1/2 tsp salt
Instructions
- Boil the jumbo shells according to the package directions, making sure they are still holding shape when done. This took me about 4 minutes. Remember, they will continue to cook in the oven so don't overdo them! Drain and then cover with cold water to stop them from cooking.
- Saute the onion in olive oil for 5 minutes over medium heat, making sure it doesn't brown. Add to your food processor along with the remainder of the ricotta ingredients and pulse together. Taste to adjust salt. Set aside.
- For the greens, add water and greens to a pan and cover, cooking over medium heat for 3 minutes to wilt. Then uncover the pan and add oil, tossing with tongs to make sure the greens are evenly covered. Increase the burner to medium-high and cook for another 3 minutes, stirring once, or until the greens are lightly charred. Set aside.
- For the sauce, add all ingredients to a high-powered blender and blend for 2-3 minutes, until creamy with no bits of cashews. If you don't have a high-powered blender, simply soak the cashews in hot water for 10 minutes before blending.
- Time to assemble and bake the shells! Preheat the oven to 350 degrees F. Cover the bottom of a square baking dish with some sauce. Then, fill each shell with the pumpkin ricotta and place them into the baking dish, tightly nestling them in next to one another. After the tray is filled with shells, tuck the charred greens between them. Pour more sauce over the tops of the shells, add chopped parsley and optional parmesan, and then bake for 20 minutes. Feel free to add more sauce after it's done baking if you like it saucy!
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