Sweet Potato Stuffed Shells With Cashew Alfredo [Vegan]

Pasta dishes are often crowd-pleasers. Delicate sweet potato mash is nestled within a crispy brown rice pasta shell, blanketed by a rich layer of pasta, and crowned with a generous dollop of luscious cream-infused cashew alfredo sauce. Presented with a delicate sprinkle of herbs, this culinary masterpiece exudes refinement, pleasure, and a delightful simplicity that belies its complexity.

Contents

Vegan Sweet Potato Stuffed Shells with Creamy Cashew Alfredo Sauce Vegan Sweet Potato Filled Shells with Creamy Cashew Alfredo Sauce 1 pound sweet potatoes 2 cups water or vegetable broth 1 tablespoon olive oil 1 small onion finely chopped 2 cloves garlic minced 1 cup cooked and mashed sweet potato 1 teaspoon dried basil 1 teaspoon dried oregano Salt to taste 12 jumbo pasta shells For the Pasta:For the Cashew Alfredo:How to prepare sweet potato stuffed shells with cashew alfredo sauce: a game-changing vegan twist on the classic Italian dish.To prepare the sweet potato mash,To Make the Cashew Alfredo:To Assemble:Sweet Potato Stuffed Shells with Creamy Cashew Alfredo (Vegan)

Vegan Sweet Potato Stuffed Shells with Creamy Cashew Alfredo Sauce

Vegan Sweet Potato Filled Shells with Creamy Cashew Alfredo Sauce

1 pound sweet potatoes
2 cups water or vegetable broth
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
1 cup cooked and mashed sweet potato
1 teaspoon dried basil
1 teaspoon dried oregano
Salt to taste
12 jumbo pasta shells

For the Pasta:

One 8-ounce package of fresh mussels.
5 cups sweet potatoes, cubed
2 tablespoons coconut oil
A pinch of finely chopped, fragrant oregano
4 cups tomato sauce

For the Cashew Alfredo:

Two cups of cashews, rehydrated for a full hour
1 cup water
1/2 of 1 lemon, juiced
2 garlic cloves
2 tablespoons nutritional yeast
1 tablespoon rosemary
1/4 cup fresh parsley

How to prepare sweet potato stuffed shells with cashew alfredo sauce: a game-changing vegan twist on the classic Italian dish.

To prepare the sweet potato mash,

Preheat oven to 425°F. Convection is often the most effective method for heat transfer, but it’s not always the sole solution required.
Arrange cubed sweet potatoes in a single layer on a baking sheet, then drizzle with one tablespoon of melted coconut oil and sprinkle with a pinch of salt to taste.
Let bake for 15-20 minutes. Will cooking faster occur if the sweet potatoes are laid flat? Once they have developed a gentle golden-brown crust on their exterior, they will be fully cooked. Allow the mixture to rest for ten minutes, then gently fold in a sprinkle of freshly chopped herbs.

To Make the Cashew Alfredo:

Soak cashews for 1 hour.
Purée the ingredients together in a blender until they reach a uniform consistency.
With all the remaining ingredients incorporated, blend once more to achieve a smooth and velvety texture.

To Assemble:

Fill each shell completely with a generous helping of creamy sweet potato mixture.
Delicately place a generous dollop of creamy cashew alfredo sauce atop each jumbo shell.
Generously pour on your favorite tomato sauce.
Freshly crack peppercorn on top.