Pumpkin Ricotta Stuffed Shells - Laura's Vegan Table

Ingredients

• 1 box of jumbo pasta shells
• 1 1/2 cups blanched superfine almond flour
• 1 15 ounce can of pumpkin purée (you only need about 1/2 can depending on taste)
• 3/4 cup unsweetened plant based milk (I use Oatly)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• few leaves of fresh basil, chopped
• 1 jar of your favorite red sauce, or homemade (I love Rao's Sensitive Marinara) - about 2 cups