Vegan Pistachio Ricotta Pasta Shells
If you’re in search of a delectable dish that combines comfort with culinary flair, look no further than Vegan Pistachio Ricotta Pasta Shells. This plant-based recipe features creamy pistachio ricotta stuffed into tender jumbo pasta shells, all enveloped in a savory tomato sauce that tantalizes the taste buds. Perfect for weeknight dinners or special occasions, this dish not only impresses but is also easy to prepare. With its delightful blend of flavors and textures, everyone at the table will be reaching for seconds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4 (3 shells per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup raw unsalted pistachios (soaked for 2 hours)
- 1 cup firm tofu, drained
- 1/4 cup fresh basil leaves
- 2 tbsp lemon juice
- 1 can (14 oz) diced tomatoes
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Cook the jumbo pasta shells in salted boiling water until al dente; drain and set aside.
- In a food processor, blend soaked pistachios, tofu, basil, and lemon juice until smooth. Adjust seasoning as needed.
- Generously stuff each pasta shell with the pistachio ricotta mixture and place them seam-side up in a greased baking dish.
- In a saucepan over medium heat, sauté minced garlic until fragrant. Add diced tomatoes, salt, and pepper; simmer for about 10 minutes.
- Pour half of the sauce over the stuffed shells and drizzle the remaining sauce on top. Cover with foil and bake at 375°F (190°C) for 25 minutes; uncover and bake an additional 5 minutes for crisp edges.
Nutrition
- Serving Size: 1 stuffed shell (100g)
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg