Vegan Pumpkin Stuffed Shells

This dish, vegan pumpkin stuffed shells, is warm and tasty, perfect for fall. The pumpkin-cashew filling is rich and satisfying, and the marinara sauce makes it taste different by being tangy. This is a great meal to share with family and friends.

Ingredients:

• 1 box jumbo pasta shells
• 2 cups pumpkin puree
• 1 cup cashews, soaked
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup marinara sauce
• Fresh parsley, chopped for garnish

Instructions:

Preheat oven to 375F 190C

Cook jumbo pasta shells according to package instructions until al dente

Drain and set aside

In a blender, combine pumpkin puree, soaked cashews, nutritional yeast, minced garlic, onion powder, nutmeg, salt, and pepper

Blend until smooth and creamy

Spread a thin layer of marinara sauce on the bottom of a baking dish

Fill each cooked pasta shell with the pumpkin-cashew mixture and place them in the baking dish

Once all shells are stuffed, spoon the remaining marinara sauce over the top

Cover the dish with foil and bake for 25-30 minutes, until heated through

Garnish with chopped fresh parsley before serving