Baby it's cold outside.. and I want to help warm your ovens, palates, bellies with this most mouth-watering vegan Italian dish - stuffed shells with macadamia ricotta and cashew pink sauce. It's all so delicious, it's hard for me to edit this video without drooling all over my laptop. (Keep it together Jenny, we've got some ingredients to give over!) Please consider making this for a holiday meal this cold season, you won't regret it...
What you need:
1 box of large pasta shells (this can of course be assembled into lasagna too)
2 c kale, spinach
1 nice bunch of basil, more for garnish
For the ricotta:
2 c macadamia nuts (could sub cashews), soaked overnight, or boiled for 10 mins
1 tbl nutritional yeast
1 tsp sea salt
3/4-1 c water
For the pink sauce:
2 c marinara sauce of choice
1/2 c cashews, soaked if not using a high speed blender
What you do:
Start by boiling your pasta shells.
Next, pulse the kale/spinach and basil into tiny pieces. Set aside, while you combine the ricotta ingredients. Mix or pulse the green mixture into the ricotta to combine.
Make the pink sauce by blending the marinara + cashews.
Remove shells and well rinse them (boiling water likes to hide out in the folds of those shells, don't burn your fingers like I did!)
Preheat oven to 350 degrees. Using a casserole or pyrex dish, lined with marinara sauce, fill your shells with the green ricotta mixture (approx 1 heaping teaspoon per shell). This process takes about 5 minutes, make it a meditation, listen to some nice music, it is a worthy investment you will soon see!
Douse with pink sauce. I like to reserve some for the end. Garnish with vegan parmesan, basil. 30 minutes and voila... gourmet vegan Italian, baby!