Sweet Potato and

Mushroom Stuffed Shells

Serves 4  |  Prep Time: 40 min   |  Cook Time: 1 hour  |  Rest Time: 20 min

I discovered this dish at a restaurant in New York. (Yes, I love to travel . . . and brag about it!)
When I returned home, I knew I needed to create my own version of this unique dish. Give it a
try: it’ll turn you into a world-class cook in the comfort of your own home.

12 jumbo pasta shells
3 tablespoons vegetable oil
1 onion, chopped
4 cups (225 g) chopped
mushrooms
2 sweet potatoes (1 oz/500 g),
peeled and cut into small
cubes
1 cup (120 g) cashews, coarsely
chopped
8 cups (140 g) baby spinach
1 cup (250 mL) vegetable broth
3 cloves garlic, minced
1 tablespoon maple syrup
¹⁄³ cup (20 g) nutritional yeast
1½ teaspoons salt, or more
to taste
¼ teaspoon truffle oil (optional)
Black pepper, to taste
3 cups (750 mL) Tomato Sauce
(page 150)
Cashew Parmesan (page 155),
for serving
1. Cook the pasta shells according to the package directions. Drain
and set aside.
2. In a saucepan over medium heat, heat the oil, then add the onions
and cook, stirring, for 5 minutes.
3. Add the mushrooms, sweet potatoes, and cashews and keep cooking
for 10 minutes, stirring constantly.
4. Add the spinach, vegetable broth, garlic, and maple syrup and keep
cooking over medium-high heat, stirring constantly, until the
liquid is fully absorbed and the sweet potato cubes are tender,
about 15 minutes. Add more vegetable broth if needed. Remove
from the heat.
5. Add the nutritional yeast, salt, truffle oil (if using), and pepper. Stir
to combine. Refrigerate the filling for 20 minutes.
6. Preheat the oven to 375°F (190°C).
7. Use a ¼-cup (60 mL) measuring cup to fill each pasta shell with the
vegetable filling.
8. Spread half of the sauce over the bottom of a baking dish. Set the
shells side by side on the sauce, then spoon the remaining sauce over.
9. Bake for 30 minutes.

10. Sprinkle with cashew parmesan and serve.

162   .  Entrees

Cyr_9780525611462_all_4p_r1.indd 162-163 4/6/21 8:28 AM