Name: recipe vegan stuffed shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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

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.

Ingredients

Scale

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

Instructions

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