broccoli & cheese stuffed shells | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/09/23/broccoli-cheese-stuffed-shells/

Are you ready to be shown once again that you do not need dairy based cheese in your life?!

It’s so easy to make cheese sauce out of lots of vegan-friendly ingredients. It blows my mind every time! That’s how this idea for broccoli cheese stuffed shells came along in an episode of RECIPE?! where I just started with a can of pumpkin puree! It’s similar to how I make the nacho cheese, but how amazing that you can use pumpkin. Or you could use sweet potato, butternut squash or kabocha squash too!

If you want even more scrumptious stuffed pasta, try out my recipe for lasagna roll ups with almond ricotta! See? Once again, no need for dairy based cheese. What a wonderful world we live in!

broccoli & cheese stuffed shells

Ingredients

1/2 C raw whole cashews (soaked in water for at least 3 hours)1/2 C pure organic pumpkin puree1/2 C nondairy milk2 tbsp nutritional yeast3 tsp lemon juice1 tsp tomato paste2 tsp tapioca starch1 tsp garlic powder1 tsp onion powder1 tsp sea salt1/4 tsp white pepper2 1/2 cup broccoli florets15 jumbo pasta shells1/2 C finely chopped white onion2 garlic gloves, minced1/4 tsp chili flakes (optional)1 tsp olive oil1 tbsp bread crumbs1/4 tsp paprika

Instructions

Preheat oven to 350°F.Rinse and drain cashews from the soaking water, then add to a high powered blender with pumpkin puree, almond milk, nutritional yeast, lemon juice, tomato paste, tapioca starch, garlic and onion powder, sea salt and white pepper. Blend until really smooth.Bring a large pot of water to a boil (lightly salt the water if desired). Pasta will take 14 minutes to cook to al dente. Add in broccoli florets with 4 minutes left.Meanwhile, heat 1 teaspoon of olive oil over medium heat and sauté onion for 2 minutes. Add minced garlic and chili flakes, turn heat down to medium-low, and cook for another 1 minute until the mixture is softened and fragrant. Remove the pan from the heat.Drain pasta and broccoli. In a 9″ x 9″ baking dish, pour a little bit of cheese sauce in the dish to coat the bottom. Place shells in 3 rows of 5.Mince broccoli florets and combine in the pan with onions, garlic, and chili flakes, along with half of the remaining cheese sauce. Stir to coat everything well with sauce. Then stuff into shells. Pour remaining cheese sauce over the top. Sprinkle with bread crumbs and paprika. Bake uncovered for 10 to 12 minutes. Serve immediately.

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