SWEET POTATO STUFFED SHELLS WITH CREAM SAUCE
These are the best whole-food plant-based shells that I’ve ever had! Each creamy bite is like a taste of heaven!
Vegan, Vegetarian, Dairy Free, WFPB
Ingredients
6 oz. jumbo shells
2 c cooked sweet potato
1 c fresh spinach
1/2 c nutritional yeast
1 t dried basil
1 t garlic powder
1/2 t dried thyme
pinch of dried sage
pinch of cinnamon
1/2 t Himalayan pink salt
cracked pepper
Sauce:
2 c almond milk
3-1/2 T arrowroot powder
6 T nutritional yeast
3 T vegan parmesan
1/2 t Himalayan pink salt
1/2 t lemon pepper
splash of fresh lemon juice
Directions
Preheat oven to 400. Using a fork, poke holes in potatoes, wrap them in foil, and bake for 50 minutes or until soft.
While that cooks, boil water and cook the pasta according to the package. Drain and rinse with cold water.
In a food processor, add the potatoes (with the skin on), and add the next 9 ingredients. Blend until smooth.
Stuff each shell with about 2 tablespoons or so of the mixture and place in a baking dish.
To make the sauce, add all to a pot and whisk to remove any lumps. Heat on medium-low, and continue to stir until the sauce thickens.
Pour all of the sauce over the shells and bake for 10 minutes until heated through.