Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

I absolutely love how this Pumpkin Stuffed Shells with Sage Cashew Cream Recipe captures all the cozy, comforting vibes of fall in one dish. The combination of creamy pumpkin filling wrapped inside tender pasta shells, topped with a luscious, herbaceous sage cashew cream, is truly something special. Whenever the leaves start to turn and the air gets crisp, this recipe feels like a warm hug from the inside.

What I’ve found over the years is that this dish hits a sweet spot between impressive enough for guests yet simple enough for a weeknight dinner. You’ll find that it’s a fantastic way to bring pumpkin beyond just pie or lattes, and the sage cashew cream adds a velvety finish that you won’t get from typical dairy sauces. Plus, it’s completely plant-based, so if you’re catering to friends or family who eat vegan or just want to try something new, this recipe has you covered.

this …

Ingredients You’ll Need

All of the ingredients work together to create layers of flavor and texture, from the soft pasta shells to the savory pumpkin filling and the herbal cashew cream. When you shop, look for good-quality extra firm tofu and fresh sage to really elevate the dish.

• Large pasta shells: The perfect vessel for stuffing, look for jumbo shells that can hold a good amount of filling.
• Extra firm tofu: Press it well to remove excess moisture for a firmer ricotta texture.
• Nutritional yeast: Adds that cheesy, savory flavor without dairy.
• Dried basil and oregano: Classic Italian herbs that deepen the seasoning.
• Salt and pepper: Essential for balancing flavors.
• Cornstarch and warm water: Helps bind the tofu ricotta filling for a nice consistency.
• Lemon juice: Adds brightness and a touch of acidity to the tofu mixture.
• Smoked paprika, nutmeg, ground cloves: Warm spices that bring the pumpkin filling to life.
• Canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for the best results.
• Maple syrup: Balances the savory spices with a hint of sweetness.
• Cashews (soaked): Soaking softens them to blend into a creamy sauce—plan ahead to soak for at least 2 hours.
• Fresh sage: Adds a fragrant herbal note that’s key in the cashew cream.
• Miso paste: Brings depth and umami to the cashew cream.
• Garlic powder: For a gentle garlic flavor without overpowering.
• Plant-based milk: Use unsweetened for the creamy sauce base.

Variations

I love experimenting with this recipe to suit different tastes or what’s in my pantry. Feel free to switch up the herbs or add in some chopped veggies to the filling for extra texture and nutrition.

• Mushroom Addition: I once added sautéed mushrooms to the tofu ricotta mixture, and it gave the dish a lovely umami depth that my family couldn’t get enough of.
• Gluten-Free: Use gluten-free pasta shells, and you’ll have a dinner everyone can enjoy without missing out on flavor.
• Spicy Kick: Adding a pinch of red pepper flakes to the pumpkin filling gives a nice warming heat that’s unexpected but so good.
• Nut-Free Sauce: If you’re avoiding nuts, try blending cooked cauliflower with nutritional yeast and sage to create a creamy alternative to the cashew sauce.

How to Make Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Step 1: Cook the Pasta Shells Perfectly

Start by boiling the large pasta shells according to the package instructions until they’re al dente. I like to test a shell a minute or two before the timer to avoid mushiness because you want them just tender enough to hold the filling without breaking apart. Once drained, set them aside on a lightly oiled tray or bowl so they don’t stick together while you prepare the filling.

Step 2: Whip Up the Tofu Ricotta Filling

In a food processor or blender, combine the pressed tofu, nutritional yeast, dried basil, oregano, salt, pepper, the cornstarch mixed with water, and lemon juice. Blend until smooth but still with a bit of texture to mimic ricotta. This filling is what makes this dish so comforting and protein-rich. I always make sure my tofu is well-pressed to avoid excess water making the mixture soggy.

Step 3: Prepare the Pumpkin Filling

In a separate bowl, mix together the canned pumpkin, smoked paprika, salt, nutmeg, ground cloves, and maple syrup. This blend of spices warms up the natural sweetness of the pumpkin without overpowering it. Taste a little and adjust sweetness or spice to your preference. The balance here sets the tone for the whole dish.

Step 4: Fill Your Shells and Bake

Carefully fill each cooked pasta shell with a spoonful of tofu ricotta and then a dollop of your pumpkin filling, or you can gently mix them together if you prefer. Arrange the stuffed shells in a baking dish and bake at 350°F (175°C) for about 15 minutes to warm through and meld the flavors. This step is where everything comes together, so don’t rush it!

Step 5: Make the Sage Cashew Cream

While the shells bake, blend your soaked cashews with fresh sage, miso paste, garlic powder, and plant-based milk until silky smooth. This sauce is dreamy—rich, creamy, and fragrant with sage. If your blender struggles, add a little more plant milk to reach the perfect pourable consistency. Set aside until ready to drizzle.

Step 6: Drizzle and Serve

Once baked, take the shells out and generously drizzle with the sage cashew cream. I like to garnish with a couple of fresh sage leaves or a sprinkle of smoked paprika for that finishing touch. Serve warm and enjoy the wonderful layers of flavors and textures.

How to Serve Pumpkin Stuffed Shells with Sage Cashew Cream Recipe

Garnishes

I love to finish this dish with a few fresh sage leaves and a light sprinkle of smoked paprika on top for color and a flavor pop. Sometimes I add toasted pumpkin seeds for some crunch, which everyone always asks for!

Side Dishes

This recipe pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed kale make hearty, healthy sides if you’re serving it as a main course.

Creative Ways to Present

For special occasions, I sometimes serve these pumpkin stuffed shells in individual mini baking dishes or ramekins for a pretty, personalized touch. Drizzling the sage cashew cream in a swirl pattern and garnishing with edible flowers really impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day. Just keep the cashew cream separate until reheating to keep it fresh.

Freezing

I’ve frozen the assembled stuffed shells (before baking) successfully by wrapping the dish tightly in foil and plastic wrap. When ready to enjoy, I thaw them overnight in the fridge and bake as usual. The texture stays great, and it makes a fantastic ready-to-go freezer meal.

Reheating

Reheat leftovers covered in foil at 350°F (175°C) for about 15 minutes until warmed through. Then add a fresh drizzle of sage cashew cream right before serving to revive that creamy, fresh taste.

FAQs

Final Thoughts

This Pumpkin Stuffed Shells with Sage Cashew Cream Recipe holds a special place in my kitchen during the fall season. It’s one of those dishes that feels like a celebration of flavors while still being approachable and nourishing. I really hope you give it a try—you might just find it becomes a new favorite for autumn dinners or any time you want something comforting and a little different. Cooking it feels like wrapping yourself in a warm blanket, and sharing it is even better!

Print