Vegan Pea Pesto Stuffed Shells
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Jumbo pasta shells stuffed with a creamy vegan ricotta made from cashews and tofu, tossed with vibrant basil-pea pesto, and baked in a creamy sauce. Elegant and satisfying with herbaceous, nutty flavors. Perfect for plant-based entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 ounces jumbo pasta shells, (about 24 shells)
- 3 cups frozen peas, (thawed)
- 1 1/2 cups fresh basil leaves, (about 1 bunch)
- 3/4 cup chopped walnuts
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 4-5 garlic cloves, (minced)
- Salt and pepper to taste
- Pinch red pepper flakes, (optional)
- 3/4 cup raw cashews, (soaked in water 4-8 hours, rinsed and drained)
- 3/4 cup unflavored soy or almond milk
- 1/2 pound extra firm tofu, (broken into 3-4 chunks)
- 1 small onion, (diced)
- 1 1/4 cups unflavored soy or almond milk
- 1 1/2 tablespoons all-purpose flour
- Salt to taste
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 375mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 260mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 375MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.