Smoky Red Pepper Stuffed Shells With Creamy Cashew Tofu Filling

Looking for a comforting, flavorful, and entirely plant-based meal? These Smoky Red Pepper Stuffed Shells are a showstopper! Jumbo pasta shells are generously filled with a creamy, dreamy cashew-tofu mixture, then smothered in a vibrant, smoky red pepper sauce. This recipe is perfect for a weeknight dinner or a special occasion, and it’s guaranteed to impress even the most discerning palates. Get ready to experience a symphony of textures and tastes – creamy, smoky, and utterly delicious!

What You’ll Need

• 250 g (9 oz) large pasta shells – Approximately 30 shells are ideal. Choose a high-quality pasta that holds its shape well during cooking. The ridges on the shells are perfect for catching the luscious sauce.
• 200 g (7 oz) firm tofu, pressed and crumbled – Firm or extra-firm tofu works best here. Pressing removes excess water, resulting in a creamier filling. Crumbling ensures it blends smoothly with the other ingredients.
• 120 g (1 cup) raw cashews, soaked 4 h then drained – Soaking the cashews is crucial! It softens them, allowing them to blend into a super smooth and creamy base for the filling. Four hours is ideal, but overnight soaking works too.
• 2 cups (200 g) fresh spinach, roughly chopped – Fresh spinach adds a lovely color and a boost of nutrients. You can use baby spinach or regular spinach; just make sure to chop it roughly.
• 120 ml (½ cup) unsweetened oat milk – Oat milk provides a neutral flavor and creamy texture. You can substitute with other plant milks, but oat milk is recommended for its consistency.
• 2 Tbsp (30 ml) olive oil – Divided use. A good quality extra virgin olive oil adds richness and flavor.
• 2 Tbsp (30 g) nutritional yeast – Nutritional yeast is a vegan staple! It provides a cheesy, umami flavor to the filling.
• 1 Tbsp (15 ml) lemon juice – Freshly squeezed lemon juice brightens the flavors and adds a touch of acidity.
• 1 tsp (5 g) smoked paprika – Divided use. Smoked paprika is the star of the show, lending a beautiful smoky flavor to both the filling and the sauce.
• ½ tsp (2.5 g) ground cumin – Cumin adds warmth and depth to the filling.
• Salt and freshly ground black pepper, to taste – Seasoning is key! Adjust to your preference.
• 2 large red bell peppers, roasted, peeled and seeded – Roasting the peppers intensifies their sweetness and creates a smoky flavor. You can roast them yourself or purchase pre-roasted peppers.
• 1 small tomato (≈ 70 g), chopped – Adds a touch of sweetness and acidity to the sauce. Roma tomatoes work well.
• 1 small onion, roughly chopped – Forms the aromatic base of the sauce. Yellow or white onions are suitable.
• 2 cloves garlic, peeled – Garlic is essential for a flavorful sauce.
• 1 Tbsp (15 ml) olive oil – For the sauce.
• 1 tsp (5 g) smoked paprika – For the sauce.
• 1 tsp (5 ml) maple syrup – A touch of maple syrup balances the acidity of the tomatoes and enhances the smoky flavor.
• Salt and pepper, to taste – Seasoning for the sauce.
• 2 Tbsp (30 g) pine nuts, toasted – Toasted pine nuts add a delightful crunch and nutty flavor as a garnish.
• Fresh basil leaves, torn, for garnish – Fresh basil provides a vibrant color and a fresh, herbaceous aroma.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Cashews: Sunflower seeds can be used as a substitute for cashews, though the flavor will be slightly different.
• Oat Milk: Almond milk, soy milk, or cashew milk can be used in place of oat milk.
• Smoked Paprika: If you don’t have smoked paprika, you can use regular paprika with a pinch of cayenne pepper for a hint of smokiness.
• Tofu: While tofu is key to the creamy texture, you could experiment with white beans (cannellini or great northern) for a different protein source, though the texture will be less smooth.

Detailed Instructions for Perfect Smoky Red Pepper Stuffed Shells

1. Cook the Pasta Shells: Preheat your oven to 190°C (375°F). Fill a large pot with salted water and bring it to a rolling boil. Add the pasta shells and cook for 8-9 minutes, or until al dente. ‘Al dente’ means ‘to the tooth’ in Italian – the shells should be firm to the bite, not mushy. Drain the shells immediately and gently rinse with cold water to stop the cooking process. This prevents them from sticking together. Set aside.
2. Prepare the Cashew-Tofu Filling: While the pasta is cooking, drain the soaked cashews. In a food processor, combine the drained cashews, crumbled firm tofu, nutritional yeast, lemon juice, ½ teaspoon of smoked paprika, ground cumin, 1 tablespoon of olive oil, salt, and pepper. Process until the mixture forms a coarse, creamy texture. Don’t over-process; you want some texture. Fold in the roughly chopped spinach. The spinach adds a lovely freshness and nutritional boost.
3. Stuff the Shells: Using a small spoon or piping bag, carefully stuff each pasta shell with approximately 1 tablespoon of the cashew-tofu mixture. Be generous, but avoid overfilling, as the filling will expand slightly during baking. Arrange the stuffed shells seam-side up in a 23 x 33 cm (9 x 13 in) baking dish. Placing them seam-side up helps prevent the filling from spilling out.
4. Make the Smoky Red Pepper Sauce: In a blender, combine the roasted, peeled, and seeded red bell peppers, chopped tomato, roughly chopped onion, peeled garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, maple syrup, salt, and pepper. Blend until completely smooth. If the sauce is too thick, add a splash of water, one tablespoon at a time, until you achieve a pourable consistency. Taste and adjust seasonings as needed.
5. First Bake (Covered): Pour half of the smoky red pepper sauce evenly over the stuffed shells in the baking dish. Cover the dish tightly with aluminum foil. This traps steam and helps the shells cook through and absorb the flavors of the sauce. Bake in the preheated oven for 20 minutes.
6. Second Bake (Uncovered): Remove the aluminum foil from the baking dish. Drizzle the remaining red pepper sauce over the shells, ensuring they are well coated. Return the dish to the oven and bake uncovered for another 10 minutes, or until the sauce is bubbling and the shells develop a light golden edge. The uncovered baking allows the sauce to thicken and the shells to get a slightly crispy exterior.
7. Toast the Pine Nuts & Garnish: While the shells are baking, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant (about 3-4 minutes). Watch them carefully, as they burn easily. Transfer the toasted pine nuts to a small bowl. Once the shells are baked, let them rest for 5 minutes before serving.
8. Plate and Serve: Arrange the stuffed shells on a serving plate. Spoon any extra sauce around the base of the shells. Scatter the toasted pine nuts over the top and garnish with torn fresh basil leaves. Serve immediately and enjoy!

Why Roasting the Red Peppers is Key

Roasting the red peppers is absolutely crucial to achieving the signature smoky flavor of this dish. Roasting caramelizes the natural sugars in the peppers, intensifying their sweetness and creating a depth of flavor that you simply can’t get from raw or jarred peppers. The charring also contributes to the smoky aroma, which permeates the entire dish. Don’t skip this step!

The Magic of Cashew-Tofu Filling

This cashew-tofu filling is a game-changer. The cashews provide a rich, creamy base, while the tofu adds protein and a subtle texture. Nutritional yeast contributes a cheesy flavor without the dairy, making this a completely vegan and plant-based dish. The lemon juice brightens the flavors and balances the richness of the cashews. It’s a surprisingly satisfying and healthy alternative to traditional ricotta-based fillings.

Tips for Perfectly Soaking Cashews

Soaking the cashews is essential for achieving a smooth and creamy texture in the filling. There are two main methods: Quick Soak: Cover the cashews with boiling water and let them soak for at least 30 minutes. Traditional Soak: Cover the cashews with cold water and let them soak for at least 4 hours, or preferably overnight. Regardless of the method, always drain and rinse the cashews thoroughly before using them.

Make-Ahead Instructions

This recipe is perfect for making ahead! You can prepare the red pepper sauce and the cashew-tofu filling up to 2 days in advance and store them separately in the refrigerator. You can also stuff the shells and assemble the dish (covered) up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.

Frequently Asked Questions

Can I use a different type of nut?

While cashews provide the best creamy texture, you can experiment with blanched almonds or sunflower seeds. Keep in mind that the flavor and texture may vary slightly.

Can I make this gluten-free?

Yes! Ensure you use gluten-free pasta shells. All other ingredients are naturally gluten-free.

How do I roast the red peppers?

You can roast red peppers directly over a gas flame, under the broiler, or in the oven. For oven roasting, halve and seed the peppers, place them skin-side up on a baking sheet, and roast at 200°C (400°F) for 20-25 minutes, or until the skin is blackened. Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam. This makes it easier to peel off the skin.

These Smoky Red Pepper Stuffed Shells are a delightful and satisfying meal that’s sure to impress. Don’t forget to save this recipe to Pinterest for later!

recipe vegan stuffed shells

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• Author: Jusmira Rayne
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

These Smoky Red Pepper Stuffed Shells are a comforting, flavorful, and entirely plant-based meal featuring jumbo pasta shells filled with a creamy cashew-tofu mixture and smothered in a vibrant, smoky red pepper sauce.

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Ingredients

Scale 1x2x3x

• 250 g (9 oz) large pasta shells
• 200 g (7 oz) firm tofu, pressed and crumbled
• 120 g (1 cup) raw cashews, soaked 4 h then drained
• 2 cups (200 g) fresh spinach, roughly chopped
• 120 ml (½ cup) unsweetened oat milk
• 2 Tbsp (30 ml) olive oil (divided use)
• 2 Tbsp (30 g) nutritional yeast
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 g) smoked paprika (divided use)
• ½ tsp (2.5 g) ground cumin
• Salt and pepper, to taste
• 2 large red bell peppers, roasted, peeled and seeded
• 1 small tomato (≈ 70 g), chopped
• 1 small onion, roughly chopped
• 2 cloves garlic, peeled
• 1 Tbsp (15 ml) olive oil (for sauce)
• 1 tsp (5 g) smoked paprika (for sauce)
• 1 tsp (5 ml) maple syrup
• 2 Tbsp (30 g) pine nuts, toasted
• Fresh basil leaves, torn

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Instructions

1. Cook Pasta Shells: Boil pasta shells until al dente, drain, and rinse.
2. Make Cashew-Tofu Filling: Blend cashews, tofu, nutritional yeast, lemon juice, smoked paprika, cumin, olive oil, salt, and pepper until creamy. Fold in spinach.
3. Stuff Shells: Fill each shell with cashew-tofu mixture and arrange in a baking dish.
4. Make Red Pepper Sauce: Blend roasted peppers, tomato, onion, garlic, olive oil, smoked paprika, maple syrup, salt, and pepper until smooth.
5. First Bake: Pour half the sauce over shells, cover with foil, and bake for 20 minutes.
6. Second Bake: Pour remaining sauce over shells, uncover, and bake for 10 minutes.
7. Toast Pine Nuts & Garnish: Toast pine nuts until golden.
8. Plate and Serve: Arrange shells, spoon sauce around, and garnish with pine nuts and basil.

Notes

Roasting the red peppers is key for a smoky flavor. Soaking cashews ensures a creamy filling. This dish can be made ahead of time.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Protein: 15 g
• Cholesterol: 0 mg

Keywords: pasta,vegan,vegetarian,stuffed shells,red pepper,smoky,cashew,tofu