Conchiglioni with Pumpkin Sage Ricotta

Conchiglioni with Pumpkin Sage Ricotta

This recipe is one of my favorites. Admittedly, a lot is going on here. Part savory and part sweet, the complexity of spices makes for a simple yet flavorful combination. Most recipes using pumpkin ricotta are strictly savory. This recipe, however, has a sweetness that lingers for a bit in the background. I love how the pumpkin mixes flawlessly with the sage’s earthiness, and how that combination balances perfectly with the aromatic baking spices and sweet maple syrup. Served with my cashew béchamel sauce, this would be a perfect recipe for anyone wishing to do something a little different for Thanksgiving. No Turkey? No Problem! Also, this pairs very well with either red, or white wine. I would serve this with a nice oaky chardonnay.


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Conchiglioni with Pumpkin Sage Ricotta

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 20-25
  • Total Time: 2 minute
  • Yield: 6 servings 1x

Description

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. 


Scale

Ingredients

  • 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 

Instructions

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. 


Notes

*Be sure to check your pasta label for eggs. 

UPDATE:**I walked away from the broiler one hour after writing this. Sheeshhh. 


Nutrition

  • 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
Pumpkin Sage Ricotta

Mushroom Bolognese

One of my favorite sauces is Bolognese.  It’s simple, delicious, and reminds me of one of my favorite meals growing up.  This meat-free version is made from ground mushrooms and is ready in about 30 minutes.

Mushroom Bolognese

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2 (8 oz) packs of cremini mushrooms

1 yellow onion, diced

3 cloves garlic

1 medium-size carrot

1 medium celery rib

2 Tbsp tomato paste

2 Tbsp oil, or water

½ cup red wine

1 tsp basil

1 tsp oregano

1 tsp salt

½ tsp red pepper flakes

½ cup cashew cream

1 tsp rosemary

In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking.
Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates.  About 3-4 minutes.

Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.

Vegan Pasta Con Broccoli

There are only a few meals that truly delight my heart and my palate more than a good pasta. This vegan version of the famous recipe is no exception.   It’s almost hard to believe that there is no cheese, no butter, no cream, and no oil!  The cavatelli pasta is light and creamy and is a perfect medium for this mouthwatering sauce. It’s creamy, delicious, and heart-healthy.  And best of all it can be ready in under 30 minutes.  Enjoy!

 

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Serves 4

  • 8 ounces uncooked cavatelli pasta
  • 1 teaspoon minced garlic
  • 3 tablespoons tomato paste
  • 1 Tbsp nutritional yeast
  • 1 cup small chopped broccoli
  • 23  cup thinly  sliced fresh Cremini mushrooms
  • 1 tsp oregano
  • Salt and pepper
  • 2 cups white Béchemel sauce

Cook pasta until nearly done, about 8-10 minutes.

While pasta is cooking, heat large 12-inch rimmed skillet over medium heat, add mushrooms, season with oregano. Dry sauté mushrooms, stirring frequently.  If mushrooms begin to stick, add 2 Tbsp of water/veggie stock and deglaze pan.  Cook until caramelized, season with salt and pepper.   Set aside.

In a medium saucepan, add tomato paste, nutritional yeast, garlic, and Béchemel sauce. Stir to combine; cook for 3-5 minutes to warm through, add mushrooms and season with salt and pepper.

When pasta is nearly done, add broccoli to the pasta water, reduce to medium heat and cook covered, for 2 minutes. Reserve 1-cup pasta water, set aside and drain the remaining water (Do not rinse pasta).  Return pasta and broccoli to the pot.  Add Béchemel sauce and warm through.

**If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.

Remove from the heat; add vegan Parmesan (optional) and serve.

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