Vegan Stuffed Pesto Shells | EASY VEGAN PASTA

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are cost-effective and provide a similar texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style vegan cheese

Brewer's yeast can offer a similar flavor profile.

vegan mozzarella cheese

🥗Healthier: cashew cream

💰Cheaper: silken tofu

Silken tofu can provide creaminess at a lower cost.

For the pesto, place all the ingredients in the blender and purée until smooth.

For the cashew ricotta, soak the cashews for at least 2 hours and then drain and rinse. Place the cashews in a food processor and add the nutritional yeast, sea salt and lemon. Purée until a ricotta like texture is achieved, adding water as needed to help “loosen” the mixture.

Bring 8 cups of water to a boil and add the jumbo shells to the water. Cook for 8 minutes. Drain and rinse with cold water to stop the shells from becoming overcooked.

Stuff each shell with 1 tablespoon of cashew ricotta and set aside until ready to cook.

Pre-heat your oven to 400°F.

In an oven proof dish, spread a layer of the pesto sauce and place the jumbo shells on top. Spread some more pesto on top of the shells. Cover with a lid or some aluminum foil and bake for 15 minutes. Remove from the oven and garnish with more fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens