Stuffed Shells w/ Savory Pumpkin Sauce

• Prep | 15 m

• Cook | 20 m

• Ready in | 35 m

• Makes | approx 12 jumbo shells

Ingredients

Pumpkin sauce:

• 3/4 cup pumpkin

• 1/2 cup veggie broth

• 1/2 cup nutritional yeast

• 2 garlic cloves

• 2 tsp white miso paste

• 1/4 tsp sriracha

• 1/2 tsp paprika

• 1/8 tsp nutmeg

• salt + pepper to taste

Filling:

• 1/2 medium onion, chopped (approx 1/2 cup)

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 tbsp flour

• 1/2 cup plant-based cream cheese

• 1/4 cup vegan parmesan

• 1/2 cup unsweetened plant milk

• 1/8 tsp ground sage

• 1/8 tsp white pepper

Directions

1. Preheat oven to 350F. Prepare shells according to package instructions, removing from heat 2 minutes before fully cooked. Immediately rinse with cold water and set aside.

2. Blend all of the pumpkin sauce ingredients until smooth and creamy. Adjust seasonings and spice to taste. Set aside.

3. In a small pot over medium heat, saute the onion and butter. When the butter melts, add garlic and cook until fragrant, approx 1 minute.

4. Stir in 1 tbsp flour until thoroughly combined. Stir in cream cheese. Add milk 1/4 cup at a time and stir until fully incorporated. Add in sage and white pepper and heat over medium-low heat for 5 minutes. Remove filling from heat.

5. In an 8x8 baking dish, add 1/2 cup of pumpkin sauce. Stuff the shells with filling (approx 2 tbsp per shell). Line the shells up in the baking dish side by side. Top with remaining pumpkin sauce.

6. Cover baking dish with aluminum foil. Bake for 15 minutes. Remove from oven and serve hot. Enjoy!