Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto & Vegan Ricotta Shells, stuffed with a carrot pesto and rich plant-based ricotta, baked and topped with fresh herbs and vegan parmesan.

Sauces are a perfect vehicle for sneaky veggies. The pesto sauce on these stuffed shells has fresh herbs, and the addition of nutrient-rich carrots.

So, if you’re looking to add more vegetables into your dishes to increase your daily nutrients, this is the perfect dish. The tofu ricotta is packed with protein, and the carrot-based pesto features a ton of healthy vitamins and minerals.

Adding more plants to your food can help lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and even positively effect your blood sugar, which can help keep appetite in check!

Ingredients in Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto

• Chopped Carrots
• Cashews
• Nutritional Yeast (My favourite brand is Everland Nutritional Yeast which you can purchase here)
• Lemon juice
• Olive oil (As usual I suggest a high quality 100% pure extra virgin olive oil like Acropolis Organic)
• Water
• Oregano
• Garlic
• Salt

Vegan Ricotta

• Package firm tofu
• Package cashew cheese or vegan cream cheese (I used Spread Em Cashew Cheeze Block in ‘The Big Smoke’ flavour. Another great option is Tofutti Plain Better Than Cream Cheese) 
• Garlic powder
• Salt 
• Olive oil

Carrot Pesto & Vegan Ricotta Shells

• Large pasta shells
• Fresh oregano or thyme as garnish
• Olive oil to drizzle
• Vegan Parmesan (This is optional. A personally prefer Violife Parmesan Wedge)
• 1 cup starchy pasta water removed from the water you cook the shells in

Tips for the Best Vegan Ricotta

To make an easy and delicious Vegan Ricotta we’re going to mix together a firm tofu and a soft cashew cheese (or soft nut-based cheese of choice). The tofu adds that wetness that a classic ricotta cheese typically has, while the soft nut-based cheese gives a creaminess.

For best results use an extra firm, medium firm or firm tofu to make this ricotta mixture. I would steer away from using silken tofu for this ricotta, as it has too high of a water content.

For the cashew cheese component I used 200 gram package of Spread Em Cashew Cheeze Block in the flavour The Big Smoke. The smoky flavour mixed so well with the carrots and oregano. This brand of vegan cashew cheese has a slightly pungent and rich flavour that lends itself so well to this recipe.

Another great option that works beautifully is to use a vegan cream cheese instead of cashew cheese, such as Tofutti Plain Better Than Cream Cheese. You cannot, however used shredded vegan cheese!

Anyone who bites into these al dente stuffed shells would be hard pressed to tell that it is a plant-based ricotta filling.

Making the Vegan Ricotta

1. Drain 1 package of tofu and crumble into a bowl.
2. Add 1 block of soft cashew cheese (I used 200 gram package of Spread Em Cashew Cheeze Block in The Big Smoke flavour) and mix until combined.
3. Add salt and garlic powder and mix.

Making the Carrot Pesto

1. To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.

2. Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
3. Continue to blend with food processor or hand mixer (or with pestle and mortar).
4. Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix

5. Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.

Making the Carrot Pesto & Vegan Ricotta Shells

1. Cook pasta shells according to package until al dente. Once cooked and before straining the shells, save a cup or so of the starchy pasta water.

2. Preheat oven to 425 F.
3. Coat two 13 X 9 inch lasagna pans with a thin layer of starchy pasta water, along with 2 Tbsps of the carrot pesto. Spread it to coat the bottom of your pans.

4. Stuff each pasta shell with the vegan ricotta and pesto and place in pans without overlapping. (approximately 12 large shells per pan, 24 in total).
5. Drizzle with olive oil.
6. Place in oven uncovered for 15 minutes.

7. Garnish with fresh oregano or thyme and sprinkle with vegan parmesan!

Common Questions

Can I make this ahead of time?

Yes you can make the carrot pesto ahead of time and keep it in an airtight container in the fridge. Additionally you can make the vegan ricotta ahead of time and refrigerate it.

If you’d like to cook the shells ahead of time so they are ready to stuff you can, but I would do it the same day. Add olive oil to them so they don’t all stick together.

Can I use a different type of pesto?

You can use any type of pesto you want really. I also have a Mint Pesto & Vegan Ricotta Shells recipe that is absolutely divine.

What are the storage suggestions?

If you have leftovers simply store them in an airtight container in the refrigerator for 3-5 days. Simply warm up the shells in the microwave, on the stovetop or in the oven. Top with more fresh herbs and vegan parmesan!

Looking for more vegan pesto recipes? Try my Mint Pesto & Vegan Ricotta Shells!

Mint Pesto & Vegan Ricotta Shells