Vegan Ricotta Stuffed Shells with Pumpkin

Ingredients:

For the Vegan Ricotta:

• 1 1/2 cups raw cashews (soaked in hot water for at least 30 minutes, then drained)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 teaspoon salt
• 1/2 cup water (more as needed)

For the Pumpkin Filling:

• 1 can (15 oz) pumpkin puree
• 1 teaspoon ground sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

For the Pasta and Sauce:

• 12-16 jumbo pasta shells (ensure they are vegan)
• 2 cups marinara sauce (store-bought or homemade)
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Vegan Ricotta: 1.1. In a high-speed blender or food processor, combine the soaked and drained cashews, nutritional yeast, lemon juice, garlic clove, salt, and water. 1.2. Blend until smooth and creamy, adding more water if needed to achieve the desired consistency. 1.3. Taste and adjust seasoning as needed. Set aside.
2. Prepare the Pumpkin Filling: 2.1. In a large bowl, mix the pumpkin puree with ground sage, ground nutmeg, salt, and pepper. 2.2. Add the prepared vegan ricotta to the pumpkin mixture and stir until well combined.
3. Cook the Pasta Shells: 3.1. Bring a large pot of salted water to a boil. 3.2. Add the jumbo pasta shells and cook according to the package instructions until al dente. 3.3. Drain and rinse with cold water to stop the cooking process. Set aside.
4. Assemble the Stuffed Shells: 4.1. Preheat the oven to 375°F (190°C). 4.2. Spread a thin layer of marinara sauce on the bottom of a large baking dish. 4.3. Stuff each cooked pasta shell with the pumpkin-ricotta mixture and place them in the baking dish. 4.4. Pour the remaining marinara sauce over the stuffed shells.
5. Bake: 5.1. Cover the baking dish with aluminum foil and bake for 20 minutes. 5.2. Remove the foil and bake for an additional 10-15 minutes, or until the sauce is bubbling and the shells are heated through.
6. Serve: 6.1. Garnish with fresh basil if desired and serve warm.