
Stuffed Pasta Shells
Updated: Feb 14, 2021
These vegan stuffed pasta shells are filled to the brim with roasted butternut squash, creamy white beans and aromatic sage. Topped with cheese and panko breadcrumbs and baked in a creamy tomato sauce.
Honestly, this dish is so tasty! The filling is soft and creamy with a lovely hum from the truffle oil (which is optional, however, it does compliment the garlic and butter beans wonderfully) and then the chewy and crispy shells embedded into a luxurious and creamy tomato sauce. Take my word for it, make this recipe, you will not be disappointed.

Serves: 4
Time: 55 mins from prep to plate
Ingredients
400g Dried Pasta Shells
1 Medium Butternut Squash, diced
1 tin of Butter beans
2 Sprigs of fresh thyme
4 Shallots, diced
6 Fresh Sage Leaves
75ml White Wine or White Vermouth
6 Garlic cloves, crushed
Glug of Truffle oil
Dash of ground nutmeg
50g Nutty Parm or Vegan Parmesan
50g Panko breadcrumbs
1 Cup Passata
1/4 cup Semi-dried tomatoes
1/4 cup Almond milk
A handful of fresh basil