Dinner · For Entertaining · Gluten Free · Holiday · Hot · Pasta · Recipe · Sauce · Vegan · Vegetarian

Vegan Pumpkin & White Bean Stuffed Shells

This is a variation on one of our household favoties: butternut squash ravioli with My Amazing 5 Ingredient Pasta Sauce.  But this is much easier to make, since stuffed shells are waaay easier than raviolies 🙂


1 15oz cans of cannilini beans
1 can of pumpkin puree
1/2 cup non-sweetened almond milk
4 cloves garlic
1/4 cup fresh chopped basil
1/4 cup nutritional yeast
Salt and Pepper to taste
1 large (28oz) can of crushed tomatoes with basil (Or My Amazing 5 Ingredient Pasta Sauce)
1/2 ground rosemary
1/2 teaspoon garlic powder
20 large pasta shells (use gluten free, if you’d like)


Preheat the oven to 350 degrees.

Put the beans, pumpkin, milk, garlic, basil, and nutritional yeast in a food processor and blend until smooth. Season with salt and pepper if necessary, and set aside. This will be the filling for the shells.

In a separate bowl combine the tomatoes and herbs, which will be the sauce.
If using my Amazing 5 Ingredient Pasta Sauce, follow the recipe there instead.

Boil the shells and cook until very al dente. Drain and cool. In a 11×8 casserole dish, put a layer of sauce at the bottom, just enough to cover the bottom. Fill each shell with the bean and pumpkin filling, and place side-by-side in the baking or casserole dish. Once they are all filled, cover with the rest of the tomatoe sauce. Bake in the 350 oven for 20 minutes.

Dinner · For Entertaining · Gluten Free · Holiday · Hot · Pasta · Recipe · Vegan · Vegetarian

Butternut Squash Mac N Cheese

Mac and Cheese is my favorite food: always has been, and probably always will be! I am constantly looking for the best dairy-free mac and cheese recipe that includes as many veggies as possible! I’ve seen tons of recipes with squash, carrots, etc. I like that there is added protein from the tofu in this too!

I love to add spinach and peas to my Mac as well, so I included those but they are optional.


2 cups butternut squash
1 teaspoon tamari
16 oz of your choice pasta: whole wheat or gluten free shells
1 package silken tofu
2 tablespoons tahini
1 lemon, juice
2 tablespoons tamari
1/4 cup nutritional yeast
Pepper to taste
2 cups fresh spinach
1 cup frozen peas
Paprika for garnish


Steam the butternut squash in a pan, add 1 tbsp of tamarin before covering.

Boil the pasta and peas together according to directions on the pasta box, until pasta is al dente and the peas are soft.  Once pasta is done cooking, drain and stir in the fresh spinach which will wilt against the warm pasta.  Set aside.

When squash is tender, add to the food processor everything but pasta, peas, spinach, and paprika, blend until smooth. Add sauce to drained pasta/peas/spinach, and mix well. Bake in a casserole dish on 350 degrees for 15 minutes, and garnish with paprika when finished.