Dairy-free, vegan pasta dinner recipe with a divine sauce the likes of which can only be achieved by cooking. These ingredients come together for a beautiful, impactful meal that will leave all at the table converted.
12ozraw cashewssoaked in water overnight and drained
2Tbsfresh lemon juice
1tspkosher saltplus additional to taste
¼tspfresh cracked pepper
¼cupunsweetened almond milk
For the Spinach-Artichoke Filling
110 oz box frozen spinach, thawed and water squeezed out
112 oz jar marinated artichoke hearts, drained and chopped
18 oz pkg baby bella mushrooms, chopped
3tspextra virgin olive oil
2small cloves garlicminced
½cupfinely diced onion
For the Dijon-Chardonnay Sauce
¾cupunsweetened almond milk
½cupunsweetened almond milk creamer
1box jumbo pasta shells
extra virgin olive oilfor drizzling
garnish: chopped flat-leaf parsley
Place the ingredients for the Cashew Ricotta in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Taste for seasoning - if it tastes dull, add more lemon juice and salt. This can be done in advance (store prepared ricotta in the fridge until use).
To prepare the filling, heat the 3 tsp olive oil in a nonstick skillet. Add the mushrooms and saute, tossing occasionally, until nicely browned. Transfer browned mushrooms to a bowl. Add the other ingredients for the filling plus 1 cup of the prepared cashew ricotta. Combine and taste for seasoning, particularly salt.
Cook the pasta shells according to package directions. Drain and allow to cool enough to handle.
Make the Dijon-Chardonnay Sauce. Heat the butter in a medium saucepan. Add the flour, and cook for a minute or two to make a roux. Remove from the heat, and whisk in the remaining ingredients for the sauce plus 1/2 cup of the cashew ricotta. Taste for seasoning.
To assemble: ladle ~1/2 cup Dijon-Chardonnay Sauce on the bottom of a 13x9 bake dish. Stuff the pasta shells with the filling, and place on the sauce in the dish. Gently ladle remaining sauce over the shells (most will spill to the bottom of the dish, this is fine).
Bake at 350F for 15 minutes. Cover lightly with foil and bake another 15 minutes or until very bubbly. Drizzle lightly with some olive oil and sprinkle parsley over. Yields: 5-6 servings, at 4-5 shells each.
If you do not want the taste of wine to be so pronounced in your dish, then simply replace half of the wine with vegetable stock.This recipe can be easily doubled but you do not have to double the cashew ricotta. I would just up that by a half. Unless, of course, you want more ricotta to you can make something super cool like vegan cannoli for dessert.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!