Mediterranean stuffed pasta shells



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 2 cups dry giant pasta shells 
  • 1 1/2 cups sliced portabello or mini portabello mushrooms 
  • 1/2 cups sun-dried tomatoes 
  • 1/3 cup of your favorite  pesto 
  • 1 1/2 cups cashews soaked in water until soft (sub with vegan creamed cheese) 
  • 1/3 cups plant milk 
  • 1-2 tbsp lemon juice 
  • salt and pepper to taste 
  • pine nuts 
  • fresh herbs to serve 


  1. Cook the pasta according to the instructions until the shells are soft. 
  2. Sauté the mushrooms in some of the oil of the sun-dried tomatoes, until nice and golden. 
  3. cashew cream: Add the drained cashews, lemon juice, milk, nutritional yeast, sal, and pepper into a high-speed blender and blend until super smooth.
  4. Add 1 heaped tbsp of the pesto to the cashew creamed cheese. 
  5. Once the pasta shells have been cooked, drain and add a 1/4 cup of the cashew cream into the pasta.
  6. Add 2-3 tbsp of the cashew cheese onto a plate, layer the shells onto a plate, and then add the mushrooms, diced sun-dried tomatoes, dollops of pesto, fresh herbs, and pine nuts. 
  7. Serve and enjoy!