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  • Genevieve Short

Over The Top Delicious Vegan Ricotta Stuffed Shells


12 large pasta shells

Cook shells according to package directions and set aside.

Ricotta mixture:

2 cups fresh spinach (chopped)

1/2 cup raw almonds (blanched)

1/4 cup soy milk (may need to add more depending on consistency)

8 oz sprouted tofu (regular tofu will also work)

2 tbsp. nutritional yeast

1/4 tsp garlic powder

1/4 tsp onion powder

Salt and pepper to taste

Blend all ingredients except spinach until well blended but still a little chunky. Remove from blender, mix in chopped spinach and set aside.

Creamy butternut squash sauce:

1 1/2 cups of butternut squash (cut into small pieces and steamed until soft)

1/4 cup raw cashews

1/2 cup soy milk

1/4 - 1/2 cup water

2 tbsp. nutritional yeast

1/4 cup tomato sauce

1/2 tsp. garlic powder

Salt and pepper to taste

Blend all ingredients until creamy smooth. Pour into saucepan and simmer for about two minutes.

Pour half of the creamy butternut squash sauce into a baking dish. Stuff each pasta shell with the ricotta mixture. Place stuffed shells on top of sauce. Cover and bake in 350° oven for 20 minutes. Remove from oven and serve with the remaining sauce.

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