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.

Cold · Dip · Favorite · For Entertaining · Gluten Free · Hot · Lunch · Recipe · Sauce · Sides · Vegan · Vegetarian

4 Ingredient Raw Vegan Pesto

This recipe was adapted from the Soup Au Pistou recipe (which we cannot get enough of in our house!) and adapted this to make more of a sauce. This pesto would be great as a sauce over whole wheat pasta or a dip for fresh veggies. It is so fresh and bright, and packed with so much flavor from the raw garlic and basil.

4 Ingredient Raw Vegan Pesto

Prep Time: 5 minutes
Cook Time: 0-5 minutes, depending on cold or hot


1 bunch basil (2.5 cups of fresh leaves)
1/4 cup extra virgin olive oil
6 cloves garlic
4 large fresh tomatoes

Salt and Pepper to taste


Combine the basil (stems removed), garlic, and olive oil to a food processor, and blend until smooth and all garlic is chopped into very small bits.

Wash and quarter the tomatoes, and add them to the processor with the other ingredients (skins, seeds, and all). Blend until silky smooth. Use as a cold dip or cause, or heat in a sauce pan for 5 minutes and cover pasta!

You can also stir a few spoonfuls into a soup.