stuffed pumpkin shells with sage cream

Stuffed Pasta Shells with Pumpkin + Sage Cream

These stuffed pasta shells with pumpkin and sage cream are dairy free, warm, filling and surprisingly healthy. An easy fall comfort food enjoyed by non vegans and vegans alike. You’re going to love this recipe as a main dish, but it can also be made as a side dish for dinner parties and potlucks!

Stuffed Pasta Shells Recipe Rundown:

vegan pumpkin shells

Pumpkin Filling: What says autumn more than the sight of an orange pumpkin? Pumpkin is without a doubt the absolute most cherished symbol of fall. Pumpkins are an All-American Icon. We decided to use pumpkin because it’s in season and we actually have a bounty of pumpkins to use up! Even though we love using this vegetable for delicious desserts like our Pumpkin Spice Smoothie, we wanted to use pumpkin in a savory way. 

One key ingredient that helps balance the flavor of the stuffed pasta shells is an acidic component. While testing this recipe, lemon juice and Apple Cider Vinegar can be used interchangeably. For our personal taste buds, if using lemon juice, the juice from half a lemon is the perfect amount of acidity for this recipe. If using apple cider vinegar, only 1 TBSP is necessary.

The average pumpkin has approximately 500 seeds. Most pumpkins are orange because they contain a pigment called “carotene.” Pumpkins come in many different colors, including orange, yellow, green, white and blue.

Jumbo Shell Pasta: Stuffed Jumbo pasta shells was something my family never made in my house growing up, but when I got older I found this to be a great dish. The jumbo shells are naturally chewy and when paired with our sage sauce…oh so creamy. It’s honestly such a great textural experince. The Jumbo Shells are a particularly wonderful ingredient simply because of their shape. The seashell-like shape allows the pasta to fully envelop the flavor of the filling and by extension enhances the flavor since it keeps it somewhat contained. 

Sage Cream Sauce: The base of this sauce is coconut milk, specifically “lite” coconut milk. Regular coconut milk can be used but it tends to be heavier and have a bit more of a coconutty taste. If you don’t like coconut or have an allergy a cashew cream can be used instead. Sage is the highlighted flavor of this sauce. Not only does sage culinarily pair wonderfully with pumpkin but it is known to have health benefits. 

Bread Crumb Topping: The perfectly browned bread crumbs with the crispy pan fried sage leaves are the absolute perfect garnish for this fall inspired dish. As a gluten free option, try our 4 Ingredient Vegan Parmesan a delish alternative topping. 

How to make “lite” coconut milk

If you happen to not have this special ingredient yet have a regular full fat can of coconut milk here is a trick. 

Open your can of coconut milk and there should be a thick layer of coconut cream on top. Using a knife poke a hole through the thick cream until you reach the bottom of the can. Turn the can and allow the white opaque liquid to pour out. This is your “lite” coconut milk. If you don’t have enough, one can repeat the process with a second can and save the thick coconut cream for another recipe. 

OR If you only have one can of full fat coconut milk, take a scoop of the top coconut cream along with equal parts water and mix.

Sage: The perfect herb for stuffed pasta shells with pumpkin

Sage is a wonderful hearty perennial herb that pops up in late spring and lasts into early winter. Our sage patch has even continued to present fresh soft gray green leaves well into multiple frosts and even some snow. Sage is special in this way, for even into the winter it continues to give us the gift of its aroma and health benefits when most plants have gone dormant for winter. So dive into the stuffed pasta shells recipe, and you’ll see why this is a recipe to make over and over this winter.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

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Luna & Nate

Stuffed Pumpkin Shells with Sage Cream

Recipe by Cooking Up Vegan Course: Main Entree, Side DishCuisine: AmericanDifficulty: Easy


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Cooking time


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An easy fall comfort food, these Stuffed Pumpkin Shells with Sage Cream are dairy free, warm, filling and surprisingly healthy.


  • Pumpkin Filling
  • 1 Box 1 Jumbo Shell Pasta

  • 1 Block 1 Firm Tofu

  • 1 Can 1 Pumpkin Puree

  • 1/2 Cup 1/2 Nutritional Yeast

  • 1 Whole 1 Zested Lemon

  • 1 Tbsp 1 Apple Cider Vinegar

  • 1/2 tsp 1/2 Garlic Powder

  • 1/2 tsp 1/2 Red Pepper Flakes

  • 1 1/2 tsp 1 1/2 Salt

  • 2 TBSP 2 Olive Oil

  • 1 Pinch 1 Black Pepper

  • Sage Cream
  • 1/2 tsp 1/2 Salt

  • 1 Can 1 Lite Coconut Milk

  • 1 Whole 1 Onion, Julienne Cut

  • 1 1/2 tsp 1 1/2 Garlic Powder

  • 1/8 tsp 1/8 Nutmeg Powder

  • 18 Leaves 18 Fresh Sage

  • 1 Pinch 1 Black Pepper

  • 1 TBSP 1 Olive oil

  • Toasted Bread Crumbs
  • 1/3 1/3 -2/3Cup Bread Crumbs

  • 8 Leaves 8 Fresh Sage

  • 1 Pinch 1 Salt

  • 1 Tbsp 1 Olive Oil


  • Cook Pasta Shells
  • Begin by boiling a large pot of water. Follow the directions of the Jumbo Shells package and be sure not to overcook. When the shells have finished cooking, drain the water and drizzle olive oil onto the shells. Toss the shells around in the olive oil so they are coated in oil to prevent sticking and set the cooked shells aside.cooked jumbo pasta
  • Sage Cream Sauce
  • Next add the julienne cut onions into a pre-warmed pan with 2 TBSP of olive oil. Allow the onions to cook for about 3-5 minutes on low medium heat or until soft and translucent.
  • Then add in the rest of the cream ingredients. Mix all the ingredients together and allow the cream sauc to simmer at medium low heat.sage cream sauce cooking
  • Pumpkin Filling
  • Add all filling ingredients into a mixing bowl. It is best to use a fork or your hands to break apart the tofu, adding it in after all the ingredients have been mixed.stuffed shells filling
  • Assembly
  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large casserole dish lightly drizzle 2 TBSP of olive oil on the bottom of the pan.casserole dish with olive oil
  • Next, pour the warm sage cream from the pan into a high speed blender and blend on high until smooth and creamy.blended sage cream sauce
  • Then, pour about 2/3 of the cream onto the bottom of the casserole dish. The rest of the sage cream sauce will be poured on top of the shells later.casserole dish with sage cream sauce
  • With an appropriate sized spoon begin to scoop the pumpkin filling into the cooked jumbo pasta shells. Placed the stuffed shells into the casserole dish on top of the sage cream.pumpkin filled pasta shellfilled casserole dish with jumbo shells
  • Once all shells have been stuffed, place them into the casserole dish and drizzle the rest of the sage cream on top of the shells.filled jumbo shells and sage cream
  • Add the casserole dish into the oven and bake for 20-25 minutes.
  • Bread Crumb Topping
  • In a clean pan, drizzle 1-2 TBSP of olive oil. Add in the breadcrumbs, salt, and sage leaves into the pan and cook on low to medium heat until the breadcrumbs are golden brown. Be sure to mix the breadcrumbs often as they can burn quickly.toasting bread crumbstoasting bread crumbs with sage
  • Once the breadcrumbs are golden brown and toasted set them aside off the heated burner.toasted bread crumbs
  • When the shells have finished baking remove the casserole dish from the oven and sprinkle the bread crumb topping onto the shells.stuffed pumpkin jumbo shells with sage cream
  • Serve and enjoy!

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Nutrition Facts

7 servings per container

  • Amount Per ServingCalories374
  • % Daily Value *
  • Total Fat 13.2g 20%
    • Saturated Fat 2.8g 10%
  • Cholesterol 0mg 0%
  • Sodium 194mg 9%
  • Potassium 303mg 9%
  • Total Carbohydrate 53.5g 18%
    • Dietary Fiber 5.1g 20%
    • Sugars 5.6g
  • Protein 10.8g 20%

  • Calcium 4%
  • Iron 19%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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