Shells and Cheese-Less Pasta

Shells and Cheese-less PastaMacaroni and Cheese is a comfort food, and unfortunately – I had a huge craving for it last night.  Fortunately, I had all the ingredients to make it – being that, in the vegan world, this translates to: winter squash and nutritional yeast.

Somehow, the final result arrived at the full-on non-vegan all-dairy crossroads of Havarti and Jarlsberg.  Except: without it.Shells and Cheese-less Pasta Shells and Cheese-less Pasta

With a blender and the ability to operate it, this recipe should come together pretty quickly.  Makes: an 8″ x 8″ baking pan of almost-Havarti/Jarlsberg comfort.  Robusto!

Shells and Cheese-Less Pasta

8 oz. pasta shells, cooked and drained
1/2 cup Tofu-Cashew Ricotta cheese
1 cup cooked, cubed winter squash (I used pumpkin)
1/3 cup caramelized onions
3 Tablespoons nutritional yeast
1 Tablespoon “milk
pinch turmeric
salt and pepper, to taste

Directions: In a blender, combine: Tofu-Cashew Ricotta, squash, onions, nutritional yeast, milk, and turmeric.  Blend until smooth.  Then, stir into cooked pasta – in a large mixing bowl.  Preheat oven to 350 degrees.  Grease an 8″ x 8″ baking pan.  Pour the pasta mixture into the pan and bake for 30-45 minutes, or – until heated through.

Pre-baking topping suggestions:
– Mix 1/2 cup breadcrumbs with 2 tablespoons “butter,” and season with salt. 
– Parmesan “cheese.”
– Vegan “cheese.”
– Roasted broccoli (because it’s that good)

Makes: 4 servings Shells and Cheese-less Pasta


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