Description
Vegan Pistachio Ricotta Pasta Shells are a deliciously creamy and nutty plant-based dish that brings comfort to any dinner table. Stuffed with a rich pistachio ricotta filling and nestled in a savory tomato sauce, these jumbo pasta shells are perfect for family gatherings or impressing guests. Each bite is bursting with flavor, making this recipe a must-try for both vegans and non-vegans alike.
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 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.
- Stuff each shell with the pistachio ricotta mixture and place seam-side up in a greased baking dish.
- In a saucepan, sauté minced garlic until fragrant. Add diced tomatoes and season with salt and pepper. Simmer for about 10 minutes.
- Pour half of the sauce over the stuffed shells and drizzle the remaining sauce on top.
- Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes; uncover for an additional 5 minutes for crisp edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 3 stuffed pasta shells (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg