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

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