Stuffed Shells with Pesto Recipe

Submitted by jaclynvic

Makes 4 servings

Vegan stuffed shells with homemade pesto.

Ingredients

1/2	cup walnuts
3	cups packed basil leaves
3	cloves garlic, smashed and coarsely chopped
1 1/2	tsp. coarse salt (I recommend using about half this amount)
1/2	cup extra-virgin olive oil
1/2	cup nutritional yeast (optional – but I'd never leave it out!)
2	tsp. lemon juice
1	pound firm tofu, pressed
2	tsp. lemon juice
1	clove garlic, minced
1/4	tsp. salt
1	dash fresh black pepper
10	leaves fresh basil, finely chopped
2	tsp. olive oil
1/4	cup nutritional yeast
1/2	lb. jumbo pasta shells

Directions

Toast the walnuts in a toaster oven at 350* for 5 minutes or on a baking sheet in a conventional oven for 10 minutes, turning once. This step really is necessary! You'll appreciate the toasty flavor.
Combine the walnuts, basil, garlic, and salt in a food processor or blender* and process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine. The sauce should be the consistency of a slightly grainy paste, not a puree. I like it to be a little thinner so it's easier to spread it on the shells so I add a little more olive oil until it's the right consistency.
In a large bowl, mush up the tofu with your hands (I use a fork) until it's crumbly.
Add the lemon juice, garlic, salt, pepper, and basil. Mush with your hands again; this you want to get it very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese (again, I use a fork and it works just fine).
Add the olive oil, stir with a fork. Add the nutritional yeast and mix all ingredients well. Cover and refrigerate until ready to use.
Preheat oven to 350*. Lightly spray a baking dish with olive oil.
Boil water and cook shells until al dente. Drain, and rinse with cold water so they're easier to handle.
Scoop about 2 tablespoons of Basil-Tofu ricotta into each shell (enough to fill it). Place each shell with the open side facing down on the baking dish.
Smear about a tablespoon of pesto on to each shell. It's not going to look pretty, but it's tasty.
Bake for about 15 minutes. Remove from oven, and ENJOY!