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Ricotta Stuffed shells with creamy pumpkin sauce

Recipe:

Ingredients:⠀
25 uncooked jumbo pasta shells⠀
1 (14 ounce) package of firm tofu⠀
1 cup raw almonds⠀
1/2 tsp salt⠀
4 tbsp nutritional yeast⠀
1/2 tbsp garlic powder⠀
1/2 tbsp onion powder⠀
1/4 tsp pepper⠀
3 cups chopped spinach⠀
1/2 cup unsweetened almond milk⠀
⠀
CREAMY PUMPKIN SAUCE⠀
1 small sugar pie pumpkin⠀
1/4 cup raw cashews⠀
1 cup unsweetened almond milk⠀
1/2 cup filtered watered ⠀
1 tsp salt⠀
1/2 tsp pepper ⠀
1/4 cup nutritional yeast ⠀
1 1/2 tbsp tomato paste⠀
1 tsp garlic powder ⠀
Method: ⠀
1.Preheat oven to 400 degrees F.⠀
2. Cook the pasta according to the package directions, drain and set aside.⠀
3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes.⠀
⠀
RICOTTA:⠀
1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.⠀
2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.⠀
3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.⠀
4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.⠀
5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.⠀
6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.⠀
7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed. Enjoy!

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