Ingredients:

26 to 30 jumbo pasta shells

26 to 30 jumbo pasta shells
1 tablespoon olive oil
Tofu Ricotta (recipe below)
1 cup (240-250g) canned pumpkin purée
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
Freshly cracked black pepper to taste
1/2 cup (50-60g) vegan parmesan cheese* (optional but recommended)
Garlic Béchamel Sauce (recipe below)
15 fresh sage leaves, sliced or torn up

To make tofu ricotta:

1 (14-ounce/400g) block of extra-firm tofu
1/4 cup (20g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra virgin olive oil
1 medium lemon, (zested and 1 tablespoon juice)
1/2 teaspoon crushed red pepper flakes

To make garlic bechamel sauce:

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 tablespoons all-purpose flour
1 (13.5 ounce/400 mL) can “lite” coconut milk (can shaken or stirred well)
1 teaspoon kosher salt
Freshly cracked black pepper to taste

Method:

Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook), then drain well.
Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
Preheat the oven to 350°F (or 175°C).
While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, and crushed red pepper flakes in a food processor and pulse repeatedly until the texture is relatively smooth but still a little chunky, similar to the texture of ricotta cheese.
Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, 1/2 teaspoon kosher salt, black pepper to taste, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened.
Blend the sauce. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired.
Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish (enough for a thin layer on the bottom of the pan). Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 22-25 minutes, or until the pasta shells are lightly golden. Serve warm

Recipe by Rainbow Plant Life