Creamy Pumpkin-Stuffed Shells with Sage Butter Sauce

Indulge in a comforting and flavourful dish with these Creamy Pumpkin-Stuffed Shells. The combination of savoury Nafsika’s Garden cheeses, pumpkin puree, and aromatic sage creates a delightful vegan meal that’s perfect for cozy evenings. Let’s get started on this delicious, plant-based recipe that’s both rich and satisfying!

Ingredients:

• 1/2 pound pasta shells
• 200g Nafsika’s Garden ricotta style
• 1/3 cup pumpkin puree
• 1/3 cup Nafsika’s Garden smoked gouda style, sliced and cubed
• 1/3 cup Nafsika’s Garden mozzarella style, sliced and cubed
• 1/3 cup Nafsika’s Garden shredded mozzarella style
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 large yellow onion, diced
• 2 tbsp olive oil
• 6-8 large sage leaves, chopped
• 4 tsp vegan butter
• 1 tbsp flour
• 2 cups coconut cream or vegan cream
• Pinch of salt

Instructions:

1. Preheat your oven to 400°F.
2. Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and let them cool by laying them out side by side on a clean dish towel.
3. Over medium-high heat, sauté the diced yellow onion in olive oil until it becomes translucent. Once cooked, set the onions aside to cool.
4. In a medium-sized bowl, mix together the Nafsika’s Garden ricotta style, smoked gouda style, mozzarella style cubes, pumpkin puree, minced garlic, nutmeg, salt, black pepper, and the cooked onions. Stir well to combine.
5. In a skillet over medium-high heat, melt the vegan butter. Lower the heat to medium-low and add the chopped sage. Cook the sage until fragrant, about 1 to 2 minutes. Whisk in the flour and cook for another minute to remove the raw flour taste, then slowly pour in the coconut cream while whisking continuously. Allow the sauce to thicken, stirring occasionally. Season with salt and pepper to taste. Once the sauce comes to a boil and thickens, remove from heat and set aside.
6. In a baking dish, spread half of the sage cream sauce on the bottom.
7. Once the pasta shells have cooled, spoon the ricotta-pumpkin filling into each shell and arrange them in the baking dish. Pour the remaining cream sauce over the stuffed shells and top with freshly cracked black pepper and a sprinkle of Nafsika’s Garden shredded mozzarella style cheese.
8. Bake the shells for 20 to 25 minutes, until bubbly and golden.
9. Serve with additional sage leaves on top for garnish and enjoy every creamy, cheesy bite!

Enjoy!

These Creamy Pumpkin-Stuffed Shells with Sage Butter Sauce are the perfect combination of savory and comforting, ideal for autumnal dinners or special gatherings. The combination of pumpkin, cheese, and sage brings out the best of seasonal flavors, creating a plant-based dish that everyone will love. Get ready to warm up with this delicious, comforting meal!