Stuffed Pasta Shells

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