Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

By using beans as the main ingredient in the sauce, you get a hint of hummus taste, extra fibre and protein, and a hearty, satisfying taste. The filling is infinitely adaptable — and amazing with mashed butternut squash and spinach, too.

pasta 1

Kale, Tofu, and Sundried Tomato Stuffed Shells with Lemon-Garlic Sauce

For the pasta:
1 8oz (226 g) box whole grain jumbo shells (I recommend Tinkyada)
Salted water, for boiling

For the filling:
1 (350 g) package extra-firm tofu, squeezed of excess moisture
Zest of 1 lemon
2 tablespoon large-flaked nutritional yeast
1/2 cup packed sundried tomatoes, chopped (I use no-salt added, sulphite-free ones)
Boiling water for the tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cups finely chopped kale, packed
1 cup crimini mushrooms, chopped
2 1/2 teaspoons Italian seasoning
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the sauce:
1 bulb roasted garlic (this is listed first in the instructions)
1 can (398 ml) organic, no-salt added navy beans (about 1 1/2 cups) (I like Eden’s)
1 lemon, juiced (use the same lemon you used for the zest)
Freshly ground black pepper
2 tablespoons roasted cashew butter
2 tablespoons roasted tahini
1 tablespoon large-flaked nutritional yeast
1 tablespoon extra-virgin olive oil
Fine sea or Himalayan salt to taste
Water from the soaked sundried tomatoes (see instructions)

To roast the garlic, preheat the oven to 425 degrees F (230 degrees C). Thinly slice the top of the whole garlic bulb, exposing the cloves. Wrap in foil. Bake until soft, about 45 minutes.

Bring a large saucepan of salted water to a boil. Prepare pasta according to package directions.

While the noodles are cooking, prepare the filling. Crumble the tofu in a large bowl. Stir in the zest and nutritional yeast. Heat the oil in a large skillet. Add the onions, cook until softened. Add the kale, mushrooms and Italian seasoning. Drain the tomatoes, reserving the liquid. Add the mixture to the tofu, along with the sundried tomatoes. Mix to combine. Season with salt and pepper.

Meanwhile, put all of the sauce ingredients in a food processor. Use only half of the garlic and half of the lemon. Whizz until smooth. Add additional garlic, lemon, salt, pepper and nutritional yeast to taste. Set aside. (I use the whole bulb and whole lemon, although different sizes may be according to taste). Use the sundried tomato water to thin to a sauce consistency.

Once the noodles are cooked al dente, drain well. Assemble them in a 9×13 glass baking dish. Divide the mixture in the noodles. Top with the sauce. Cover with foil and bake at 350°F (180°C) for 30 minutes. Let stand 10 minutes before serving.

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