These Pumpkin and Cashew Ricotta Vegan Stuffed Shells are topped with Sage Béchamel Sauce for a delicious plant-based pasta dish the whole family will love.
Preheat the oven to 350 degrees Fahrenheit.
Prepare the jumbo shells according to packaged directions. Strain through water when shells are al dente. Do not overcook as they will become too tender to stuff. Allow shells to cool while preparing the filling.
To make Béchamel Sauce, heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir for 3-4 minutes, until mixture is golden-brown and fragrant.
In another pot, bring milk and minced garlic, sage, and nutmeg to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.
Serve with fresh sage, hazelnuts, and freshly ground pepper.
Transfer any leftovers into an airtight container and store in the refrigerator for up to 5 days.