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Spinach Artichoke Stuffed Shells in Dijon-Chardonnay Sauce

Spinach Artichoke Stuffed Shells in Dijon-Chardonnay Sauce (Dairy-Free, Vegan)

Erica
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.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine dairy-free, dinner, pasta, vegan

Ingredients
  

For the Cashew Ricotta

  • 12 oz raw cashews soaked in water overnight and drained
  • 2 Tbs fresh lemon juice
  • 1 tsp kosher salt plus additional to taste
  • ¼ tsp fresh cracked pepper
  • ¼ cup unsweetened almond milk
  • ½ cup water

For the Spinach-Artichoke Filling

  • 1 10 oz box frozen spinach, thawed and water squeezed out
  • 1 12 oz jar marinated artichoke hearts, drained and chopped
  • 1 8 oz pkg baby bella mushrooms, chopped
  • 3 tsp extra virgin olive oil
  • 2 small cloves garlic minced
  • ½ cup finely diced onion
  • ½ tsp kosher salt

For the Dijon-Chardonnay Sauce

  • 1 Tbs vegan butter
  • 1 Tbs all-purpose flour
  • ¾ cup chardonnay wine
  • ¾ cup unsweetened almond milk
  • ½ cup unsweetened almond milk creamer
  • 3 tsp Dijon mustard
  • ½ tsp kosher salt

Additional Ingredients

  • 1 box jumbo pasta shells
  • extra virgin olive oil for drizzling
  • garnish: chopped flat-leaf parsley

Instructions
 

  • 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.

Notes

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!