If I could only make one pasta this fall…

De Rainbow Plant Life · 60 min

Ingredientes

Preparación

1. Boil the jumbo shells in well-salted water until just al dente, drain, then toss on a baking sheet with 1 tablespoon olive oil.
2. Preheat the oven to 350°F (175°C). Use a 13x9-inch (33x23 cm) oven-safe baking dish.
3. Make the tofu ricotta: dry the tofu on paper towels, then pulse in a food processor with nutritional yeast, garlic powder, onion powder, 1 1/2 teaspoons kosher salt, plenty of pepper, 1 1/2 tablespoons extra virgin olive oil, lemon zest, 1 tablespoon lemon juice and red pepper flakes until smooth but still a little chunky.
4. Make the filling: fold the tofu ricotta with pumpkin purée, nutmeg and vegan parmesan (if using) in a large bowl. Taste and adjust salt, pepper or nutmeg. Spoon 1-2 tablespoons into each shell.
5. Make the sauce: in a large frying pan over medium heat, heat 3 tablespoons extra virgin olive oil, add the diced onion and a pinch of salt, and cook 6-7 minutes until softened and lightly browned. Add the garlic and cook 1-2 minutes, stirring often.
6. Lower the heat to medium-low, stir in the flour and whisk for 1 minute. Gradually whisk in the shaken coconut milk in stages, then cook 2 minutes until thickened.
7. Blend the sauce with 1 teaspoon kosher salt and black pepper to taste until smooth and creamy. Adjust seasoning.
8. Spread 1/2 cup of the sauce in the baking dish, arrange the stuffed shells on top, pour the remaining sauce over them, and scatter the sliced sage over the sauce.
9. Bake 22-25 minutes, until the shells are lightly golden. Serve warm.

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AjoCebollaQuesoLimónQueso parmesanoPastaTofuLeche de coco