Pumpkin Ricotta Stuffed Shells - Laura's Vegan Table

Name: 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

laurasvegantable.com

I am one of those people that loves everything pumpkin. Of course, especially during the Fall and around Halloween. Just adding a bit of pumpkin purée to the ri

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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