Vegan Stuffed Shells with Butternut Alfredo
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Vegan Richa · by Vegan Richa★ 4.9 (8)

Vegan Stuffed Shells with Butternut Alfredo

NUTRITION · PER SERVING66M COOK
CAL 15%·PRO 32%
CARBS 33G46% OF CAL
4G FIBER25G OTHER4G TOTAL SUGAR
FAT 12G37% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta shells filled with spinach and tofu ricotta, baked in butternut squash Alfredo. A creamy vegan comfort food casserole.

mainitalianpastacasseroletofugluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tsp olive oil
  • 1/4 cup finely chopped onion
  • 2 garlic cloves (minced)
  • 1 tbsp fresh sage
  • 1/4 tsp each of red pepper flakes and black pepper
  • 1/4 salt
  • 1/3 cup of cashews
  • 2 tbsp nutritional yeast
  • 2 cups of cubed butternut squash
  • 1 1/4 cup stock
  • 2 tsp lemon juice
  • 1/2 tsp miso (optional)
  • 8-9 ounces of firm tofu (pressed for 10 minutes.)
  • 2 tsp extra virgin olive oil
  • zest of a quarter of a lemon
  • 3 tbsp almond flour
  • 1 tsp oregano
  • 2 cloves of garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbs fresh basil
  • 3 oz of fresh or frozen (thawed, and squeezed-out spinach.)
  • 16 jumbo shells
  • 1 cup veggie stock
  • fresh sage, vegan Parmesan, pepper flakes for garnish
PREP
15M
SODIUM
403MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.