12 oz box of jumbo pasta shells
12 oz roasted & salted cashews
48 oz or more of pasta sauce
1/4 tsp of nutritional yeast, or more to taste (optional)
Juice of 1 lemon (optional)
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Put the cashews in a medium saucepan, and cover by about 2 inches of water. Bring to a boil and simmer for about 10 minutes.
Add the lemon juice and nutritional yeast. Use a stick blender, and puree until smooth. If you need to, add a little water if needed.
Taste it for seasoning. If it needs any, add salt, pepper, more lemon juice and/or nutritional yeast.
If it is too thin, simmer for a few minutes until thickened. Set the cashew puree aside to cool.
Boil pasta in salted water for only 2/3 through the cooking process. Drain and rinse the starch off. We don't want the pasta to stick while we try to stuff them.
If the pasta is cooked all the way, they tear easily when trying to stuff them. They will finish cooking in the oven.
By hand or spoon, stuff the cashew puree into the pasta shells. This should be enough cashew puree to fill all of the pasta shells.
Place the stuffed shells in a 13x9 pan, and cover with the sauce. Place foil over the top to help the pasta steam and absorb the liquid.
Bake at 350o for about 45 minutes.
Top with some chopped basil, parsley, or chives for a little something extra.