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:
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.
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.
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Luna & Nate
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%
* 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.