Ciao chef e amici affamati!
Hello chefs and hungry friends!
Today I have another delectable vegan recipe for you, it's pasta! Who doesn’t love pasta… This is a very healthy alternative to the traditional ricotta stuffed shells aka 'conchiglie ripiene di ricotta' and it's just as simple to make.
Instead of dairy- which comes with an unruly amount of cholesterol and saturated fats... we'll be using firm tofu & softened cashews to make our vegan ricotta. Adding in a bunch of delicious flavors like miso paste, lemon juice, oregano and red pepper flakes- will help make this mixture come to life.
The pasta shells, are store bought jumbo shells. Boiled according to the box directions. Then shocked in an ice bath to avoid overcooking & drained.
When it comes to sauce... it should always be homemade! This pomodoro {Italian for tomato} sauce is so easy and delicious you'll never buy jarred sauce again. Canned crushed tomatoes, diced yellow onion, minced garlic, and fresh basil... thats all you need.
If you like your sauce a little on the sweeter side- add some agave or maple syrup and don't forget the salt & pepper.
Once the shells, ricotta, and sauce are all done you can begin to assemble your stuffed shells!
Comments