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Stuffed Pasta Shells

You can have stuffed pasta shells that are vegan. And they are delicious. Give this simple recipe a try and it is sure to become a family favorite!
Course: Main Courses
Cuisine: Italian
Keyword: vegan

Ingredients

  • 12 oz white mushrooms ground in a food processor
  • 1 cup finely chopped chard
  • 1 jalapeño
  • 1 medium-size bell pepper
  • ½ small onion
  • 24 oz marinara
  • 8 oz roasted tomatoes
  • 12 oz large pasta shells
  • 1 ½ cups raw cashews soaked
  • 1/2 cup water
  • 1 teaspoon white vinegar
  • 1 tsp lime
  • 1 minced garlic clove
  • 2 tbsp sea salt
  • 1 tbsp ground black pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic/chili salt
  • 1 tbsp Italian seasonings

Instructions

  • Preheat oven on 375 degrees.
  • Let’s make the vegan ricotta. My advice is to soak the cashews the day before…if not, you can do a quick soak method. Boil cashews for 5 minutes, rinse and set aside.
  • Place cashews, water, vinegar, lime, garlic, 1 tbsp of salt and pepper into a blender or food processor, process until creamy. Taste and add flavoring to your liking.
  • Pasta time…boil noodles for 10-15 minutes (or follow directions on packaging) until desired texture is achieved. Rinse with cold water.
  • Before stuffing, blend the bell pepper, onion and jalepeno in a food processor. This will be a flavor fire starter for each stuffed shell!
  • In a medium size pan cover the entire bottom with marinara. If you are really saucy, get some depth with your marinara pour.
  • When it comes to stuffing, you can go in whatever order that makes you feel good. For me, I went ground mushrooms, cashew ricotta, pepper and onion mixture and last chard. Fill one up and place in the pan. Repeat (and enjoy the process) until pan covered in stuffing!!!
  • Pour roasted tomatoes between each stuffed shell. Apply as generously as you would like.
  • Add the seasonings…1 tbsp of salt, chili powder, garlic/chili salt, Italian seasonings and whatever makes your Italian meal the bomb!!
  • Cover and place in oven for 30 minutes. Remove cover, increase temp to 450 degrees and place back in oven for 5 minutes to finish things off.
  • Let cool for a bit and dig in!!!