Vegan Butternut Squash Stuffed Shells
Vegan Butternut Squash Stuffed Shells
These jumbo shells stuffed with vegan ricotta, spinach and butternut squash are an ultimate confort food! This rich and cheesy pasta recipe will rapidly become one of your new favorites. Moreover, besides being delicious, they are also very nutritious!
Ingredients
- 340 g jumbo shells
Filling
- 1 butternut squash pealed and cubed
- 700 g firm tofu crumbled
- 142 g spinach
- 3 tbsp roasted garlic and peppers spice from Costco optional but highly recommended
- extra-virgin olive oil for drizzling
- sea salt to taste
- ground pepper to taste
Cashew cream
- 2 cups raw cashews
- 1 ¾ cups boiling water
- ¼ cup tahini
- 3 garlic cloves
- 3 tbsp nutritional yeast
- ½ tsp sea salt and more to taste
- freshly ground pepper to taste
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, about 20-25 min.
- In the meantime, bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain and rince with cold water. Set aside.
- To make the cashew cream, blend together all the ingredients until smooth. Set aside.
- To make the filling, start by sautéing the spinach with a drizzle of olive oil in a medium skillet until wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and set aside. In a large bowl, combine the spinach with the crumbled tofu, the cashew cream, the roasted garlic and peppers spice, salt and pepper. Add in the butternut squash and mix gently.
- Slightly grease a 9 x 13-inch casserole with olive oil. Fill each cooked shell with some of the filling and place them side-to-side. If desired, you can also spread some of your favorite tomato sauce over. Cover with foil and bake for 15 min or until heated through. Remove from the oven and enjoy!
