Easy, savory and delicious. You won't believe these are dairy free. Tofu ricotta and sauteed mushrooms make up the pasta filling. These are sure to be a weekly favorite.
Ingredients
1-2 cloves garlic, minced
1/2 c raw almonds
8 oz baby portabello mushrooms
3 oz fresh basil
3 tblsp extra virgin olive oil
12.3 oz extra firm silken tofu
Juice of 1 small lemon (about 1 1/2 tblsp)
1/4 c nutritional yeast
25.5 oz pasta sauce
1 1/2 tsp salt
1/4 tsp black pepper
18-20 jumbo pasta shells
Extra salt for pasta water
Bring a large pot of water to a boil and add a good amount of salt to the water to flavor the pasta. Once boiling, add pasta shells and cook for 9 minutes, then drain and set aside. Chop mushrooms 1/4 inch dice and saute with 2 tablespoons extra virgin olive oil and 1/2 teaspoon salt. Cook mushrooms about 5-7 minutes. While mushrooms are sauteing grind almonds in food processor to form almond meal. Finely chop garlic cloves and add to the almond mix and pulse a few more times to evenly distribute garlic with almonds. Drain tofu and add to almond mix in the food processor with nutritional yeast, 1 teaspoon salt, lemon juice, 1 tablespoon olive oil and black pepper. Chop basil fine and add half to the tofu mix and pulse a few more times until basil is incorporated. Do not over blend. The texture should be similar to ricotta, not too smooth. Stir mushrooms into the ricotta mix. In a 9x13 inch baking dish spread some of the pasta sauce in the bottom of the pan and add pasta shells. Fill each shell with about 1 tablespoon tofu ricotta mushroom mix. Once pasta shells are filled and loaded in the pan, top shells with remaining pasta sauce and chopped basil. Cover pan with foil and bake at 375 degrees for about 30-35 minutes until bubbly throughout.
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