Pumpkin Stuffed Shells with Sage Alfredo Sauce

Posted by on Mar 11, 2013 in Entrees | 0 comments

Pumpkin Stuffed Shells with Sage Alfredo Sauce

Pumpkin Stuffed Shells with Sage Alfredo Sauce

Ingredients

  • 1 box of jumbo pasta shells
  • 2? cups of cooked pumpkin (canned or fresh)
  • 2 cups of shredded vegan mozzarella (I used Daiya for this recipe)
  • 1? cups all-purpose flour
  • 1? cups plain non-dairy milk
  • 1 stick of vegan butter
  • 2 teaspoons chopped sage
  • Salt and pepper
  • Liquid (water or milk to thin out the sauce)

Instructions

Boil pasta according to directions, and preheat oven to 350 F. When pasta is done, drain and set aside.
Mix the pumpkin in a bowl with 1 cup of cheese. Add salt and pepper (I added about ? teaspoon of each); mix.
Melt butter in a pot over low heat. Add flour and stir, pouring in milk after. Add chopped sage and whisk over low heat until smooth. Add 1 cup cheese, whisking frequently until cheese has melted through and you have a smooth, free-flowing sauce. (Note: you will probably have to gradually add about another cup or so of liquid as you whisk. My sauce started getting thicker once cheese melted.) Taste and then season with salt and pepper to your liking.
Spoon a thin layer of sauce on the bottom of a 9?13 glass pan. Stuff shells with the pumpkin mixture and place in pan. Pour sauce over shells, making sure they?re coated so shells don?t dry out.
Bake for about 30 minutes. Oven temps may vary. If the filling isn?t warm enough in the shells, pop them back in the oven for a bit. Enjoy!
http://www.bhblnow.com/pumpkin-stuffed-pasta-shells-with-sage-alfredo-sauce/

Credit for this recipe goes to Cheap & Simple Vegan. You can find the original here.