Ricotta Stuffed shells with creamy pumpkin sauce

Ingredients:

• 25 uncooked jumbo pasta shells 
• 1 (14 ounce) package of firm tofu
• 1 cup raw almonds
• 1/2 tsp salt
• 4 tbsp nutritional yeast
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/4 tsp pepper
• 3 cups chopped spinach
• 1/2 cup unsweetened almond milk

CREAMY PUMPKIN SAUCE

• 1 small sugar pie pumpkin
• 1/4 cup raw cashews
• 1 cup unsweetened almond milk
• 1/2 cup filtered watered 
• 1 tsp salt
• 1/2 tsp pepper 
• 1/4 cup nutritional yeast 
• 1 1/2 tbsp tomato paste
• 1 tsp garlic powder

Method: 

1.Preheat oven to 400 degrees F.

2. Cook the pasta according to the package directions, drain and set aside.

3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes.

RICOTTA:

1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.

2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.

3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.

4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.

5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.

6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.

7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.