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Stuffed pasta with pumpkin alfredo

Stuffed pasta with pumpkin alfredo

This baked dish is so comforting and packs so much flavour that it is easy to indulge in it! The pasta (conchiglie, rigatoni, or cannelloni) are stuffed with a mix of tofu, herbs and spinach reminiscent of ricotta. The cheesy and creamy sauce is made of pumpkin (preferably butternut), cashews and sage.
Recipe inspired from Vegan Richa.

  • Ingredients

    • Pumpkin alfredo sauce
    1. 2 tsp olive oil (9g)
    2. 40g chopped brown onion
    3. 2 garlic cloves, crushed (6g)
    4. 1 tbsp fresh sage
    5. 1/4 tsp black pepper
    6. 1/4 tsp red chili flakes
    7. 1/4 tsp salt
    8. 43g cashews
    9. 10g nutritional yeast
    10. 280g pumpkin, or butternut squash
    11. 1.5 tsp veggie stock
    12. 2 tsp lemon juice (10g)
    13. 1/2 tsp miso paste

     

    • Tofu ricotta
    1. 225g basil tofu, or plain firm tofu
    2. 2 tsp olive oil (9g)
    3. 10g nutritional yeast
    4. 2 tsp lemon juice (10g)
    5. 20g almond meal
    6. 1 tsp oregano
    7. 2 cloves garlic, crushed (6g)
    8. 1/4 tsp salt
    9. 1/4 tsp black pepper
    10. 2 tsp dried basil
    11. 85g frozen spinach

     

    • Other
    1. 16 jumbo pasta shells, or 34 rigatoni (125g)

  • Instructions

    • Pasta
    1. Boil the pasta shells/rigatoni al dente.
    2. Strain, run cold water on the pasta to stop the cooking process, strain again, and reserve.

     

    • Tofu ricotta
    1. Put frozen spinach in a strainer and let it thaw.
    2. When it's thawed, squeeze it thoroughly to get most of the water out, and put it in a bowl.
    3. In the meantime, put olive oil in a small bowl and add crushed garlic to it. Microwave for 1-2 minutes (until olive oil is boiling, and garlic starts getting golden)
    4. Add tofu to the bowl and crumble it with your hands until no tofu chunks is left.
    5. Add olive oil + garlic, lemon juice, almond meal, herbs, and mix everything thoroughly with your hands.
    6. Stuff each pasta shell/rigatoni with the mixture, and reserve.

     

    • Alfredo sauce
    1. Soak cashews for min 30 min before you start making the sauce.
    2. Heat up olive oil in a pan over medium heat, and fry the onion for a few minutes until it starts getting tender.
    3. Add pumpkin to the pan and cook for ~5 min, stirring regularly.
    4. Add garlic, and keep cooking for ~3-4 min, stirring constantly.
    5. Drain cashews, and add them to the pan.
    6. Add spices/herbs and ~300 mL water. Cover with a lid, reduce the heat and let it cook until pumpkin is cooked through.
    7. Add lemon juice, and blend everything together with a hand mixer or a blender. If the sauce is too thick, add water and mix again (it should be the consistency of thick soup, it is important for it to watery enough so it doesn't dry out completely in the oven).

     

    • Assembly/cooking
    1. Heat up the oven at 180°C (fan on), or 200°C (traditional).
    2. Pour 1/3 sauce at the bottom of an oven dish.
    3. Place the stuffed pasta on top, packing them tightly together in a row.
    4. Pour the rest of the sauce on top of the pasta, covering everything evenly.
    5. Bake for ~30 min, making sure the sauce doesn't get too dry.
    6. Take it out of the oven, let it rest for ~10 min, and enjoy with some crunchy lettuce and fresh bread.

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