Vegan Pumpkin Ricotta Stuffed Paccheri

Vegan Pumpkin Ricotta Stuffed Paccheri

Serves: 4-6 people
Cooking Time: 65 minutes
Vegan Pumpkin Ricotta Stuffed Paccheri
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Ingredients

  • For Vegan Ricotta:
  • 10 ounce extra-firm tofu
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/42 teaspoon crushed red pepper flakes (optional)
  • For Garlic Béchamel Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For Paccheri:
  • 1 lb. supersized Italian pasta Paccheri
  • 1 tablespoon olive oil
  • 2/3 cup pumpkin purée
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 10 fresh sage leaves, sliced or torn up
  • Make the Vegan Ricotta: 1. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon juice and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese. Set aside. Make the Garlic Béchamel Sauce: 2. Heat a large frying pan over medium heat and add the 2 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. 3. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened. 4. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired. Prepare the dish: 5. Preheat your oven to 350° F. Lightly grease a 9×13-inch baking dish with olive oil. 6. Bring a large saucepan of water to a boil and generously salt the water. Add the supersized pasta Paccheri and cook according to the box instructions until just al dente (do not overcook!), then drain well. 7. Transfer the cooked pasta to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside. 8. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish. 9. In a large bowl, combine the Vegan Ricotta, pumpkin purée, 1/4 teaspoon nutmeg and 1/2 teaspoon kosher salt. Spoon 1-2 tablespoons of the filling into each Paccheri and arrange them on top of the sauce. 10. Pour the remaining sauce on top of Paccheri. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed Paccheri for 25 minutes, or until Paccheri are lightly golden. Serve warm.

Instructions

Print This Recipe
  • For Vegan Ricotta:
  • 10 ounce extra-firm tofu
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/42 teaspoon crushed red pepper flakes (optional)
  • For Garlic Béchamel Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For Paccheri:
  • 1 lb. supersized Italian pasta Paccheri
  • 1 tablespoon olive oil
  • 2/3 cup pumpkin purée
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 10 fresh sage leaves, sliced or torn up
  • Make the Vegan Ricotta: 1. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon juice and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese. Set aside. Make the Garlic Béchamel Sauce: 2. Heat a large frying pan over medium heat and add the 2 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. 3. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened. 4. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired. Prepare the dish: 5. Preheat your oven to 350° F. Lightly grease a 9×13-inch baking dish with olive oil. 6. Bring a large saucepan of water to a boil and generously salt the water. Add the supersized pasta Paccheri and cook according to the box instructions until just al dente (do not overcook!), then drain well. 7. Transfer the cooked pasta to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside. 8. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish. 9. In a large bowl, combine the Vegan Ricotta, pumpkin purée, 1/4 teaspoon nutmeg and 1/2 teaspoon kosher salt. Spoon 1-2 tablespoons of the filling into each Paccheri and arrange them on top of the sauce. 10. Pour the remaining sauce on top of Paccheri. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed Paccheri for 25 minutes, or until Paccheri are lightly golden. Serve warm.