Description
Vegan Pistachio Ricotta Pasta Shells are a creamy, indulgent dish that will delight both vegans and non-vegans. These large pasta shells are generously filled with a luscious pistachio ricotta, topped with a vibrant tomato sauce, and baked to perfection. Easy to prepare and customizable, this recipe is perfect for family dinners or entertaining guests while bringing warmth and joy to your table.
Ingredients
Scale
- 12 large pasta shells
- 1 cup shelled pistachios
- 1 cup firm silken tofu
- ¼ cup fresh basil leaves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
Instructions
- Cook the pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a food processor, blend pistachios, silken tofu, basil, lemon juice, salt, and pepper until smooth.
- Generously stuff each pasta shell with the pistachio ricotta mixture.
- In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add diced tomatoes and season with salt and pepper.
- Pour half of the sauce into a baking dish, arrange stuffed shells on top, and cover with remaining sauce.
- Bake at 375°F (190°C) for about 25 minutes or until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 2 shells (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg