Part savory, part sweet, this recipe covers all the bases! Some recipes do not have you press the tofu. Pressing the tofu removes an additional 1/2 cup of water, and this prevents it from being too runny.
- 1 (16 oz) package of organic Conchiglioni Pasta, or other egg free large shell pasta
- 1 (12 oz.) package of extra firm organic tofu, pressed
- 3 Tbsp (6g) nutritional yeast
- 3 Tbsp fresh sage, minced (do not omit, and dice a little extra for garnish)
- 1 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1/4 cup vegan parmesan, plus additional 1/4 cup for topping
- 1 lemon, juiced (2 Tbsp juice)
- 1 tsp baking spice mix (can also use pumpkin pie spice mix)
- 3 Tbsp organic maple syrup
- 1/2 cup organic pumpkin puree
- 2 cups cashew béchamel
Preheat oven to 350°
Cook pasta according to package directions. Be sure not to overcook! Drain and set aside.
After the tofu has been pressed, crumble and add to a food processor. Add nutritional yeast, fresh sage, oregano, dry sage, vegan parmesan, lemon juice, salt, and pepper.
Pulse until ingredients begin to combine into a ball stage. Remove from the food processor and add to a medium-size bowl. Fold in pumpkin puree, maple syrup, and baking spice mix—taste for salt. Mix well.
Give the pasta noodles a good rinse (they might be a little sticky). Shake off excess water. In a 9″x12″ glass baking dish, spread 1 cup of béchamel sauce on the dish’s bottom.
Carefully remove a conch shell and place it in the palm of your hand. Gently squeeze each pasta shell until it opens. Using about 2 Tbsps of filling, fill each shell until your pan is full.
Drizzle with remaining 1 cup béchamel sauce, being sure to coat all of the noodles well. If using, top with additional parmesan cheese.
Bake for 20-25 minutes. Turn oven up to broil and carefully watch until the parmesan cheese has melted and lightly browned, about 2 minutes. (Be careful not to walk away from a broiler as it can burn very quickly).
Let cool and plate. Drizzle shells with remaining béchamel sauce from pan.
Taste for salt and pepper.
*Be sure to check your pasta label for eggs.
UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh.
- Serving Size: 6
- Calories: 224
- Sodium: 390
- Fat: 4.3g
- Saturated Fat: 0.6g
- Carbohydrates: 34.5 g
- Fiber: 2.8
- Protein: 13.6 g
- Cholesterol: 0