Bathed in a creamy almond béchamel sauce and paired with fragrant sage, this vegan pasta bake proves that pumpkin is anything but boring.
Prep: 30 mins (+5-6 hrs soaking) | Cook: 20 mins | Serves: 4
Each jumbo-sized pasta shell envelops a sweet pumpkin and ricotta puree, which when cut open, mingles in a creamy béchamel sauce made from Almo almond milk and crème. The delicate flavours of ricotta are not overpowered by the sweet pumpkin, rather the two highlight one another.
To make the filling, you’ll need to prepare our Almond Ricotta recipe, which contains just five plant-based ingredients and is so easy to prepare. Still, allow time to soak the blanched almonds in water for five to six hours beforehand. Alternatively, soften in hot water for five minutes.
You’ll also need our Vegan Béchamel recipe, which takes just 15 minutes and adds a rich cheesy flavour to this already delicious dish. We highly recommended serving with fresh sage; the pronounced flavours and slightly peppery taste of this herb balance out the sweet and full-flavoured filling.
Tip: Hate mess in the kitchen? Use a piping bag to fill the pasta shells or cut the corner off a plastic bag.
