Vegan Pumpkin and Pesto Ricotta Stuffed Shells

Ingredients

• 6 tbsp vegan butter or olive oil
• 4-5 garlic cloves
• 1 tsp thyme leaves
• 5 tbsp all-purpose flour
• 2 cups oat milk
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• salt and black pepper (to taste)
• 1-2 tsp chili flakes (or to taste)
• 1x400g tin of pumpkin puree
• 1 cup grated vegan cheese
• 1 cup hot water + 1 veg stock cube
• 1 tofu block (around 300g)
• 1/3 cup nutritional yeast
• 3 garlic cloves
• 3 tbsp apple cider vinegar or lemon juice
• 1 tsp onion powder
• 1/4 tsp mustard powder
• 4-6 tbsp vegan basil pesto
• 3 tbsp vegan basil pesto
• 26 large pasta shells
• fresh basil leaves