Vegan Pumpkin Stuffed Shells: A Delicious & Easy Fall Recipe

Vegan Pumpkin Stuffed Shells: Prepare to be amazed! Imagine sinking your teeth into tender, jumbo pasta shells, overflowing with a creamy, dreamy pumpkin and cashew filling, all baked to golden perfection in a bath of rich marinara sauce. This isn’t just dinner; it’s an experience, a celebration of autumn flavors that will leave you craving more.

While stuffed shells, in their traditional form, have Italian-American roots, this vegan twist elevates the classic comfort food to new heights. The beauty of this dish lies in its versatility and the way it marries familiar textures with unexpected flavors. Pumpkin, a staple of fall harvests, brings a subtle sweetness and earthy depth that complements the creamy cashew-based ricotta beautifully.

People adore stuffed shells for their satisfying heartiness and the delightful contrast between the soft pasta and the flavorful filling. This Vegan Pumpkin Stuffed Shells recipe takes that love a step further by offering a plant-based alternative that’s both delicious and wholesome. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a new favorite. It’s surprisingly easy to make, perfect for a cozy weeknight dinner, or impressive enough to serve at your next gathering. Get ready to impress your friends and family with this unforgettable dish!

Ingredients:

• For the Jumbo Shells:
• 1 (12-ounce) box jumbo pasta shells
• 1 tablespoon olive oil
• Salt, for pasta water
• For the Vegan Pumpkin Ricotta Filling:
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (15-ounce) container vegan ricotta cheese (I like Kite Hill or Tofutti)
• 1/2 cup nutritional yeast
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Vegan Bechamel Sauce:
• 4 tablespoons vegan butter (such as Miyoko’s Kitchen Cultured Vegan Butter)
• 4 tablespoons all-purpose flour
• 4 cups unsweetened plant-based milk (almond, soy, or oat milk work well)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Pinch of nutmeg
• For Topping (Optional):
• 1/4 cup vegan parmesan cheese, grated (Violife or Follow Your Heart)
• Fresh sage leaves, for garnish

Preparing the Jumbo Shells

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook according to package directions, usually around 8-10 minutes, or until al dente. Be careful not to overcook them, as they need to hold their shape for stuffing. I usually test one a minute or two before the recommended time to make sure they are cooked through but still firm.
2. Drain and Rinse: Once the shells are cooked, drain them immediately in a colander. Rinse them with cold water to stop the cooking process and prevent them from sticking together. This is a crucial step to ensure your shells don’t become a gloppy mess.
3. Oil Lightly: Transfer the drained shells to a large bowl and toss them gently with 1 tablespoon of olive oil. This will further prevent sticking and keep them pliable while you prepare the filling. Set aside.

Making the Vegan Pumpkin Ricotta Filling

1. Combine Ingredients: In a large mixing bowl, combine the pumpkin puree, vegan ricotta cheese, nutritional yeast, chopped fresh sage, chopped fresh parsley, minced garlic, salt, black pepper, nutmeg, and red pepper flakes (if using).
2. Mix Thoroughly: Use a spoon or spatula to mix all the ingredients together until they are well combined and the filling is smooth and creamy. I like to taste the filling at this point and adjust the seasonings as needed. You might want to add a little more salt, pepper, or nutmeg to suit your personal preference.
3. Adjust Consistency (if needed): If the filling seems too thick, you can add a tablespoon or two of plant-based milk to thin it out slightly. The goal is to have a filling that is easy to spoon into the shells but not too runny.

Preparing the Vegan Bechamel Sauce

1. Melt the Vegan Butter: In a medium saucepan, melt the vegan butter over medium heat. Make sure the butter is completely melted before moving on to the next step.
2. Make a Roux: Add the all-purpose flour to the melted butter and whisk constantly for 1-2 minutes. This creates a roux, which is the base for the bechamel sauce. It’s important to cook the roux long enough to get rid of the raw flour taste, but be careful not to burn it. The mixture should be smooth and slightly golden.
3. Whisk in the Plant-Based Milk: Gradually whisk in the plant-based milk, about 1/2 cup at a time, ensuring that each addition is fully incorporated before adding more. This will help prevent lumps from forming. Continue whisking constantly until all the milk has been added.
4. Simmer and Thicken: Bring the sauce to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season the Sauce: Remove the saucepan from the heat and stir in the salt, white pepper, and nutmeg. Taste the sauce and adjust the seasonings as needed. You can add a little more salt, pepper, or nutmeg to suit your personal preference. A pinch of garlic powder can also add a nice depth of flavor.

Stuffing and Assembling the Shells

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Spread Sauce: Spread a thin layer of the vegan bechamel sauce on the bottom of a 9×13 inch baking dish. This will prevent the shells from sticking and add a layer of creamy goodness.
3. Stuff the Shells: Using a spoon or a piping bag, carefully stuff each jumbo shell with the vegan pumpkin ricotta filling. Be generous with the filling, but don’t overstuff the shells to the point where they are bursting.
4. Arrange in Baking Dish: Arrange the stuffed shells in the baking dish, seam-side up, in a single layer. Pack them closely together, but don’t overcrowd the dish.
5. Pour Remaining Sauce: Pour the remaining vegan bechamel sauce evenly over the stuffed shells, making sure to cover them completely. This will keep the shells moist and prevent them from drying out in the oven.
6. Top with Vegan Parmesan (Optional): If desired, sprinkle the vegan parmesan cheese over the top of the sauce. This will add a cheesy, savory flavor and a nice golden crust.

Baking the Stuffed Shells

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help the shells cook evenly and prevent the sauce from browning too quickly.
2. Uncover and Bake: Remove the aluminum foil and bake for another 10-15 minutes, or until the sauce is bubbly and the vegan parmesan cheese (if using) is melted and lightly golden brown.
3. Rest Before Serving: Remove the baking dish from the oven and let the stuffed shells rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.
4. Garnish and Serve: Garnish with fresh sage leaves, if desired, and serve hot. These vegan pumpkin stuffed shells are delicious on their own or as a side dish. They also pair well with a simple green salad or roasted vegetables.

Tips and Variations:

• Make Ahead: You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they are heated through.
• Freezing: These stuffed shells can also be frozen for longer storage. Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
• Spice it Up: For a spicier dish, add more red pepper flakes to the filling or a pinch of cayenne pepper to the bechamel sauce.
• Add Vegetables: You can add other vegetables to the filling, such as spinach, kale, or mushrooms. Sauté the vegetables before adding them to the filling.
• Different Sauce: If you’re not a fan of bechamel sauce, you can use a marinara sauce or a vegan pesto sauce instead.
• Nut-Free Option: If you need a nut-free option, make sure to use a plant-based milk that is not made from nuts, such as soy milk or oat milk. Also, check the ingredients of the vegan ricotta cheese and parmesan cheese to ensure they are nut-free.

Enjoy your delicious and comforting Vegan Pumpkin Stuffed Shells!

Conclusion:

So, there you have it! These Vegan Pumpkin Stuffed Shells are more than just a meal; they’re an experience. From the creamy, dreamy pumpkin filling to the perfectly al dente pasta shells, every bite is a celebration of autumn flavors and plant-based goodness. I truly believe this recipe is a must-try, especially if you’re looking for a comforting, satisfying, and surprisingly easy dish to impress your friends and family.

Why is it a must-try? Well, beyond the deliciousness, it’s incredibly versatile. It caters to both vegans and non-vegans alike, proving that plant-based food can be just as, if not more, flavorful and satisfying than traditional dishes. The pumpkin filling is packed with nutrients and fiber, making it a healthy and wholesome choice. Plus, it’s a fantastic way to use up any leftover pumpkin puree you might have after carving pumpkins!

But the real magic lies in the combination of textures and flavors. The sweetness of the pumpkin is perfectly balanced by the savory herbs and spices, creating a symphony of tastes that will tantalize your taste buds. And the creamy cashew-based sauce adds a richness and depth that will leave you wanting more.

Now, let’s talk serving suggestions and variations. These Vegan Pumpkin Stuffed Shells are fantastic on their own, but you can easily elevate them with a few simple additions. Consider serving them with a side of roasted vegetables, such as Brussels sprouts, butternut squash, or kale. A sprinkle of toasted pumpkin seeds or chopped walnuts adds a delightful crunch. For a more decadent touch, drizzle a balsamic glaze over the top just before serving.

Serving Suggestions:

• Serve with a side of roasted Brussels sprouts or butternut squash.
• Top with toasted pumpkin seeds or chopped walnuts for added texture.
• Drizzle with balsamic glaze for a touch of sweetness and acidity.
• Add a sprinkle of vegan parmesan cheese for extra flavor.

Variations:

• Experiment with different types of vegan cheese in the filling.
• Add some chopped spinach or kale to the filling for extra nutrients.
• Use different types of pasta shells, such as manicotti or cannelloni.
• Spice things up with a pinch of red pepper flakes in the filling.

Don’t be afraid to get creative and customize the recipe to your liking! That’s the beauty of cooking – it’s all about experimenting and finding what works best for you. Maybe you want to add some sun-dried tomatoes to the filling for a burst of umami flavor, or perhaps you want to use a different type of nut for the sauce. The possibilities are endless!

I’m so excited for you to try this recipe and experience the deliciousness for yourself. I poured my heart into creating this dish, and I truly believe it’s something special. So, gather your ingredients, put on your apron, and get ready to create some culinary magic.

And most importantly, I want to hear about your experience! Did you love the recipe? Did you make any modifications? What did your friends and family think? Share your photos and stories on social media using #VeganPumpkinStuffedShells. I can’t wait to see what you create! Happy cooking! I hope you enjoy this Vegan Pumpkin Stuffed Shells recipe as much as I do. Let me know what you think!

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