Print Recipe

broccoli & cheese stuffed shells

Course Main Course
Keyword broccoli, pasta shells, vegan cheese
Prep Time 26 minutes
Cook Time 28 minutes
Total Time 54 minutes
Servings 4 servings
Author Lauren Toyota



  • 1/2 C raw whole cashews soaked for at least 3 hrs
  • 1/2 C pure organic pumpkin puree
  • 1/2 C unsweetened almond milk
  • 2 tbsp nutritional yeast
  • 3 tsp lemon juice
  • 1 tsp tomato paste
  • 2 tsp tapioca starch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • 2 1/2 cup broccoli florets
  • 15 jumbo pasta shells
  • 1/2 C finely chopped white onion
  • 2 garlic gloves minced
  • 1/4 tsp chili flakes optional
  • 1 tsp olive oil
  • 1 tbsp bread crumbs
  • 1/4 tsp paprika


  1. Preheat oven to 350 F
  2. Rinse and drain cashews from the soaking water and then add to a high powered blender with pumpkin puree, almond milk, nutritional yeast, lemon juice, tomato paste, tapioca starch, garlic and onion powder, sea salt and white pepper. Blend until really smooth.
  3. Bring a large pot of water to a boil (lightly salt the water if desired). Pasta will take 14 minutes to cook to al dente. Add in broccoli florets with 4 minutes left.
  4. Meanwhile heat 1 tsp of olive oil over medium heat and sauté onion for 2 minutes. Then add minced garlic and chili flakes, turn heat down to medium-low, and cook for another 1 minute until the mixture is softened and fragrant. Remove the pan from the heat.
  5. Drain pasta and broccoli. In a 9 x 9 baking dish pour a little bit of cheese sauce in the dish to coat the bottom. Place shells in 3 rows of 5.
  6. Mince broccoli florets and combine in the pan with onions, garlic, and chili flakes, along with half of the remaining cheese sauce. Stir to coat everything well with sauce. Then stuff into shells. Pour remaining cheese sauce over the top. Sprinkle with bread crumbs and paprika. Bake uncovered for 10-12 minutes. Serve immediately!