Description
Vegan Pistachio Ricotta Pasta Shells are a creamy, plant-based delight that elevate your pasta game. Stuffed with a luscious ricotta made from pistachios and tofu, these large shells are baked in rich marinara sauce for a comforting meal that’s as impressive as it is delicious. Perfect for dinner parties or cozy nights in, this dish is sure to become a household favorite.
Ingredients
Scale
- 12 large pasta shells
- 1 cup unsalted pistachios
- 1 cup firm tofu
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil (for sauce)
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells in boiling water until al dente, about 8 minutes. Drain and set aside.
- In a food processor, blend pistachios, tofu, nutritional yeast, lemon juice, and basil until smooth.
- Generously stuff each shell with the pistachio ricotta mixture.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant. Season with salt and pepper.
- Spread half of the sauce in a baking dish, arrange stuffed shells on top, and pour remaining sauce over them.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until golden.
Nutrition
- Serving Size: 3 stuffed pasta shells (approx. 240g)
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg