Print

Vegan Garlic and Mushroom Stuffed Pasta Shells Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

A comforting vegan dish featuring jumbo pasta shells stuffed with a rich tofu ricotta and savory sautéed mushrooms, all baked in a creamy homemade vegan alfredo sauce. This plant-based meal is both hearty and light, perfect for a satisfying dinner that won’t weigh you down.

Ingredients

For the Tofu Ricotta

  • 1 block (16 oz) extra firm tofu
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon Italian seasoning
  • 1 1/2 teaspoons rice vinegar, unseasoned (or apple cider vinegar)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2-4 Tablespoons unsweetened non-dairy milk, if needed

For the Vegan Alfredo Sauce

  • 2 Tablespoons olive oil or vegan butter
  • 3 garlic cloves, minced
  • 2 Tablespoons corn starch (can substitute all-purpose flour)
  • 1 Tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1 1/2 cups unsweetened soy milk (can substitute oat milk, preferably extra creamy)

For the Stuffed Shells

  • 20 Jumbo Pasta Shells (a 12 oz box has 25-30 shells)
  • 1 Tablespoon olive oil, divided
  • 12-16 oz mushrooms, chopped (shiitake preferred, or portobello/cremini)
  • 1 Tablespoon low sodium soy sauce
  • 1/2 teaspoon Italian seasoning
  • 6 to 7 garlic cloves, minced
  • 1 recipe Tofu Ricotta (above)
  • 1 recipe Vegan Alfredo Sauce (above)

Instructions

  1. Make the Tofu Ricotta: In a food processor, combine tofu, nutritional yeast, Italian seasoning, rice vinegar, garlic powder, and salt. Blend until a thick, semi-smooth paste forms. If too thick, add unsweetened non-dairy milk 2 tablespoons at a time until desired consistency is reached.
  2. Prepare the Vegan Alfredo Sauce: Heat olive oil or vegan butter in a small saucepan over medium heat with minced garlic for 1-2 minutes. Stir in corn starch to form a smooth paste. Whisk in nutritional yeast, garlic powder, salt, and black pepper. Slowly add non-dairy milk while whisking continuously until the sauce thickens, about 4-5 minutes. Remove from heat and set aside.
  3. Boil the Jumbo Shells: Cook pasta shells in boiling water according to package instructions until al dente. Drain and gently toss with 1/2 tablespoon olive oil to prevent sticking.
  4. Sauté Mushrooms and Garlic: Heat remaining 1/2 tablespoon olive oil in a non-stick skillet over medium heat. Add mushrooms and cook without stirring for 3-4 minutes to release moisture, then stir and cook another 2-3 minutes until nearly tender. Add remaining minced garlic, soy sauce, and Italian seasoning. Cook 1-2 minutes more until moisture evaporates.
  5. Prepare the Baking Dish: Pour 3/4 cup of the vegan alfredo sauce into the bottom of a 9″x13″ ceramic or glass baking dish.
  6. Stuff the Pasta Shells: In a large bowl, combine tofu ricotta with the sautéed mushrooms and garlic. Spoon 2-3 tablespoons of the mixture into each pasta shell and arrange them in the baking dish open side up. Drizzle the remaining alfredo sauce over the shells.
  7. Bake the Stuffed Shells: Bake uncovered at 375°F (190°C) for 20-25 minutes. For a browned top, switch oven to broil and broil for 2-3 minutes, watching closely to avoid burning.

Notes

  • Vegan Alfredo Sauce: This creamy dairy-free sauce is made with soy milk and olive oil or vegan butter. For a lower fat, oil-free alternative, use a healthy homemade sauce such as a cashew or cauliflower-based version, or substitute with store-bought vegan alfredo or marinara sauce.
  • Mushrooms: Shiitake mushrooms provide a deep, hearty flavor and texture, but diced portobello or chopped cremini mushrooms are excellent substitutes.
  • Make sure not to overcook the pasta shells to prevent them from breaking while stuffing.
  • Use low sodium soy sauce to keep sodium content moderate.

Find it online: https://yumntasty.com/vegan-garlic-and-mushroom-stuffed-pasta-shells-recipe/