Recipe Index

Ingredients

• Flaky sea salt
• 6 oz. (6 oz) jumbo pasta shells
• 2 cups raw cashews, soaked overnight, drained, and rinsed
• 1⁄2 cup plus 1 Tbsp. nut milk, oat milk, soy milk, or store-bought plant-based milk
• 1½ Tbsp. white wine vinegar
• 1½ Tbsp. nutritional yeast
• 1 garlic clove, peeled, left whole
• ½ tsp. onion powder
• ¾ tsp. finely grated lemon zest (from ½ lemon)
• Scant 1½ cups chopped canned or jarred artichoke hearts (packed in oil or water), drained
• 3 cups homemade or store-bought marinara sauce, divided
• 3 Tbsp. finely chopped fresh parsley

Method

1. Boil the shells in well-salted water until they are 2 minutes short of al dente, then drain them and spread them on a tray to cool enough to handle.
2. Heat the oven to 350 degrees and blend the soaked cashews with the plant milk, white wine vinegar, nutritional yeast, garlic clove, onion powder, lemon zest and a pinch of the flaky sea salt until completely smooth.
3. Squeeze the chopped artichoke hearts dry, fold them through the cashew mixture with a few short pulses, and taste the filling for salt.
4. Spread half the marinara over the base of a lidded 13x9 inch baking dish, fill each shell with about 2 tablespoons of the cashew mixture, and settle the shells into the sauce in a single layer.
5. Spoon the remaining marinara around the shells, leaving some filling peeking out, cover the dish and bake for about 30 minutes until the sauce bubbles and the shells are tender.
6. Rest the baked shells briefly, scatter the chopped parsley across the top, and bring the dish to the table while the filling is still hot.

Total: 1 hour

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data