Tofu-Stuffed Pasta Shells

Instructions

1. Prepare the Pasta

   3 min hands-on9 min waiting

   • Cook the pasta in boiling salted water until slightly undercooked.
   • Drain and drizzle with a little olive oil to prevent sticking. Set aside.

2. Preheat the Oven

   10 min waiting

   • Preheat the oven to 180°C (350°F).

3. Make the Tofu Ricotta Filling

   5 min hands-on

   • Combine tofu, lemon juice, yeast extract, miso, minced garlic, salt, and pepper in a food processor.
   • Blend until smooth but slightly grainy. Adjust seasoning if needed.

4. Assemble the Pasta Shells

   10 min hands-on

   • Spread hot pepper sauce evenly in the bottom of a baking dish.
   • Fill each pasta shell with tofu ricotta and arrange in the dish, open side up.
   • Drizzle with olive oil.

5. Bake the Pasta

   2 min hands-on25 min waiting

   • Cover with foil and bake for 25 minutes. Check for doneness and bake 5 more minutes if needed.

6. Roast the Cashews

   3 min hands-on4 min waiting

   • Roast cashews on a baking tray in the oven for 3–5 minutes until golden brown.
   • Let cool and chop roughly.

7. Prepare the Herby Drizzle

   5 min hands-on

   • Chop basil, garlic, and cayenne pepper. Mix with lemon zest and olive oil in a bowl.
   • Stir until drizzle-like consistency and season with salt and pepper.

8. Garnish and Serve

   2 min hands-on

   • Sprinkle roasted cashews over the baked pasta.
   • Drizzle herby oil mixture generously over the top.
   • Serve immediately with optional nutritional yeast or lemon juice.
   • Cooking tips:
   • Undercooking the shells ensures they maintain structure and don’t become mushy after baking.
   • For a creamier filling, add a small splash of olive oil or water while blending.
   • Keep an eye on the cashews while roasting, as they can burn quickly. Stir them halfway through for even color.
   • Adjust the spice level of the drizzle by adding more or less cayenne pepper depending on your preference.