Pasta shells stuffed with a rich vegan ricotta cheese and mint basil pesto. This plant-based Mint Pesto & Vegan Ricotta Shells is filled with the flavour of fresh herbs.
Italian vegan cuisine is a favourite of mine, especially now that this day and age vegan cheese options are plentiful and absolutely delicious. This stuffed shells recipe really achieves an authentic Italian food taste. It all comes down to the vegan cheese mixture, which creates a plant-based ricotta with the taste and texture of its dairy counterpart.
Ingredients in Mint Pesto & Vegan Ricotta Shells
● Quality large past shells
I used pasta shells from La Bottega Nicastro a fine Italian Grocer. You can use any type of shell large enough to stuff. Choosing an artisinal pasta is always a good bet, since they are often slowly dried and taste much more like a fresh homeade pasta.
● Pasta Sauce
This recipe calls for just enough pasta sauce to coat two regular size lasagna pans. Your shells should be resting on the layer of sauce, not smothered in it. I used a quality can of strained tomato, flavoured to taste with salt, basil and garlic powder. You can use any kind of your favourite tomato sauce.
● Homeade Mint & Basil Pesto
This pesto is super quick to make and the fresh mint really adds depth to the overall recipe. You might be tempted to use only basil in the pesto but I would definitely try the mint-basil combination. It is absolutely divine!
● Vegan Tofu Ricotta
Firm tofu and a soft cashew cheese with a bit of salt and garlic powder combine to make a rich and flavourful plant-based ricotta cheese.
● Olive oil & Fresh Basil
Drizzled olive oil is used on the shells before going into the oven, and fresh basil is used as a garnish after it is done baking.
SHOP INGREDIENTS FOR THIS RECIPE BELOW:
Making the Tofu Ricotta Mixture
Mixing together equal parts firm tofu and cashew cheese (or soft nut-based cheese of choice) forms a lovely plant-based ricotta that can be used in a myriad of recipes. The tofu adds that wetness that ricotta cheese typically has, while the nut-based cheese gives a soft creaminess.
It’s best to use firm tofu to make this ricotta mixture, however you can also get away with extra firm or medium firm, but I would steer away from using silken tofu. The wetness of silken tofu is likely too much water content for a vegan ricotta cheese (though you can always try!).
I use 200 gram package of Spread Em Cashew Cheeze Block for my Mint Pesto & Vegan Ricotta Shells. This brand of vegan cashew cheese has a slightly pungent and rich flavour that lends itself so well to this recipe. Anyone who bites into these al dente stuffed shells would be hard pressed to tell that it is a plant-based ricotta filling.
Note that you can also choose 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!
Making the Mint & Basil Pesto
This is my go-to pesto recipe, and it can be customized to use in various different recipes. The nutritional yeast and lemon give it a zingy flavour that is so fresh and delicious. The mint and basil combination, however is the focus of this pesto.
In this Mint Pesto & Vegan Ricotta Shells recipe the mint and basil combination is the star. Do not substitute the mint! I promise, you will love the complex flavour that fresh mint brings to this dish.
I use my trusty hand mixer to make this pesto and it is done in about 5 minutes. Of course, though, you can use a mortar and pestle to make up this mint pesto. The slow grind of the ingredients from the mortar and pestle often produce an even ore flavourful pesto.
I use all of the pesto, divided evenly into the two lasagna pans of stuffed shells. If your shells are on the smaller side and you have leftover pesto, simply store it in an air-tight container in the fridge. It’s lovely to use in sandwiches and on tofu!
Mint Pesto & Vegan Ricotta Shells
Ingredients
Mint Basil Pesto
- 1 1/4 cups fresh mint
- 3/4 cup fresh basil
- 3 Tbsp cashews
- 3 large cloves garlic
- 2 Tbsp fresh lemon juice
- 3 Tbsp nutritional yeast
- 1/4 tsp salt
- 2 Tbsp extra virgin olive oil
- 3-6 Tbsp water
Vegan Ricotta
- 1 package firm tofu
- 1 package (200 grams) cashew cheese or vegan cream cheese
- 1/2 tsp garlic powder
- 1/4 tsp salt or more to taste
Mint Pesto & Vegan Ricotta Shells
- 2-4 cups pasta sauce of choice enough to coat 2 lasagna pans
- 1 package large pasta shells
- fresh basil as garnish
- 1 Tbsp olive oil to drizzle
Instructions
Mint Basil Pesto
- To a food processor add mint, basil, nuts, lemon juice, garlic, salt, nutritional yeast. (or use a hand blender, or crush manually with a mortal and pestle.
- Add olive oil and water until desire consistency is achieved.
- Continue to blend with food processor or hand mixer (or with pestle and mortar).
- Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
Vegan Ricotta
- Drain 1 package of tofu and crumble into a bowl.
- Add 1 block of soft cashew cheese (I used 200 gram package of Spread Em Cashew Cheeze Block) and mix until combined.
- Add salt and garlic powder and mix.
Mint Pesto & Vegan Ricotta Shells
- Cook pasta shells according to package until al dente.
- Preheat oven to 400 F.
- Coat two 13 X 9 inch lasagna pans with a layer of pasta sauce. (Enough to coat bottom of your pans but not drown the shells in sauce).
- 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).
- Drizzle with olive oil.
- Place in oven uncovered for 15 minutes.
- Garnish with fresh basil and vegan parmesan!
Looking for more plant-based Italian recipes? Try my Vegan Ricotta Lasagna Rolls!
Leave a Reply