Vegan Ricotta Stuffed Shells with Creamy Pumpkin Sauce is my favorite flavor-packed fall dish! Comforting and decadent yet healthy, the creamy spinach almond ricotta stuffed pasta shells pair beautifully with the sweet and delicious pumpkin sauce. Bon appetit!
Photo and recipe by Alexa Soto
Recipe makes 4 servings of vegan ricotta
Made this recipe tonight. There was a lot of prep but the dish overall was worth it. I used butternut squash since I couldn’t find the pumpkin the recipe calls for and I topped it with vegan cheese and remaining sauce. My meat and potatoes husband who will occasionally eat vegan loved it.
So glad this recipe was such a hit!
This turned out great!! We used butternut squash because we had some to use up and I’d definitely continue using it for this sauce. Each element of the recipe was great, but altogether, we did feel it all tasted a bit the same, so I think I’d try adding in some lemon juice to the sauce next time to brighten it up and give a little more dimension to the final product. Really great recipe and glad we tried it!
So glad that you loved this! And great tip too! đź’š
this is not a recipe for busy people.
I’d love to see some vegitarian, not necessarily vegan, recipes for main course that take 15 or less
We’ll definitely try to include some quick and easy recipes in the future too!
I made this recipe but “unveganized” it—I used ricotta instead of tofu & almonds, used regular milk instead of almond milk, and used grated Parmesan instead of nutritional yeast. I did use cashews in the sauce for some protein, though. Also, instead of using garlic powder and onion powder, I threw a head of garlic and half an onion (both sliced in half with a little olive oil) into the oven to roast along with the pumpkin. I then threw some of the roasted garlic in to be puréed with the sauce, and threw the remaining garlic and the onion in the “mini-chopper” and added them to the ricotta filling. Also, instead of cooking fresh spinach, I used frozen/thawed/squeezed-out spinach to save a little time and an additional dirty pot. Lastly, I could not find giant pasta shells, so I had to use manicotti (I used a pastry bag to fill the cooked manicotti). Even with all of these adjustments, this dish turned out great!
So glad you were able to modify this to make it right for you! It sounds absolutely delicious and TBH we’re going to have to try it your way asap!