Vegan Stuffed Shells with Pesto Fauxcotta

Vegan Stuffed Shells with Pesto Fauxcotta
Vegan Stuffed Shells with Pesto Fauxcotta
Vegan Stuffed Shells with Pesto Fauxcotta
Vegan Stuffed Shells with Pesto Fauxcotta
Vegan Stuffed Shells with Pesto Fauxcotta
Vegan Stuffed Shells with Pesto Fauxcotta

Stuffed shells?! You might be thinking this seems hard to veganize, but with products like vegan cream cheese, artichokes, hearts of palm, or even white beans (not used this time around but a great substitution for any of the fauxcotta ingredients), this recipe is a super customizable, pantry-friendly comfort food. The filling is delicious in these stuffed shells, but also tastes great in vegan bruschetta and probably in any other ricotta-dependent recipe.

I used both hearts of palm and artichokes because I had them laying around, but this recipe would be delicious in a number of ways: cream cheese + artichokes (no hearts of palm), cream cheese + hearts of palm (no artichokes), white beans + artichokes (no cream cheese), white beans + hearts of palm… so on and so forth 😊 Play around with whatever you have on hand and see what you come up with!


Vegan Stuffed Shells with Pesto Fauxcotta Recipe

Ingredients (2–3 Servings)

  • Jumbo shells, I used 18 shells to fill a 9×9″ square baking dish
  • Vegan mozzarella, I used Good Planet brand (optional)
  • Salt & pepper


  • A quarter or a third (2+ oz) of an 8 oz package of vegan cream cheese, I used Kite Hill brand
  • 1 heaping cup canned or jarred artichoke hearts, rinsed and drained
  • ~1–2 canned or jarred whole hearts of palm, equivalent to ~2.8–5.6 oz canned or jarred hearts of palm in pieces, rinsed and drained (optional)
  • Generous handful of fresh basil, I used a 1.25 oz package
  • Lemon juice
  • 1 clove garlic
  • Olive oil
  • Salt & pepper

Tomato Sauce:

  • 1 14 oz can whole steam peeled tomatoes (don’t drain!)
  • A quarter of an onion, finely diced
  • Half of a small carrot, finely diced (optional)
  • Half of a stalk of celery, trimmed and finely diced (optional)
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste (optional)
  • 1 bay leaf
  • Dried (or fresh) basil
  • Dried oregano
  • Olive oil
  • Yondu vegetable umami seasoning (optional)
  • Salt & pepper


1. Preheat the oven to 375º.

2. Start the homemade tomato sauce by adding the oil and mirepoix (onion, celery, and carrot) to a small pot. Cook for ~5–10 min on medium heat or until everything is soft and cooked through.

3. Add the garlic, and tomato paste and mix well, cooking for a minute.

4. Roughly purée the canned tomatoes in a food processor and add to the pot, along with all of the seasonings (bay leaf, basil, oregano, Yondu, salt & pepper). Mix well and reduce heat to med-low. Cover and let simmer for 15–20 minutes. Cover & set aside.

5. Add all fauxcotta ingredients to a food processor and adjust lemon juice, salt, pepper, olive oil, and cream cheese quantities to taste.

6. Cook jumbo pasta shells according to package instructions, but stopping them when they are al dente and still holding their shape. Rinse with cold water.

7. Use a piping bag, sandwich bag with a corner cut off, or a spoon to scoop fauxcotta into each shell.

8. Spread half of the sauce into the bottom of the baking dish, then add all of the shells, seam-side up. Drizzle the remainder of the sauce over the shells and top with a sprinkling of vegan mozzarella (optional).

9. Place into hot oven and bake for 20–30 minutes, or until the shells seem fully cooked and tender, and the sauce is bubbling.

10. Serve with some fresh basil and vegan parmesan (optional), I like the Go Veggie brand’s. Enjoy!

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Vegan Cold Peanut Noodles

Vegan Cold Peanut Noodles

Now that it’s warming up outside and starting to feel like spring, I’ve been craving dishes that require less cooking. This Vegan Cold Peanut Noodle recipe is perfect for days like these because it’s quick, easy, and the only thing you need heat for is cooking the noodles. This dish includes raw red bell pepper, carrots, and cucumbers, but is highly adaptable to other items you might have on hand, much as green beans or snap peas, edamame, or tofu.


Vegan Cold Peanut Noodles Recipe

Ingredients (2 Servings)

  • 4 oz noodles (any long, thin type will do, I recommend Soba)
  • ~.33 cup bell pepper, chopped in thin strips then halved
  • ~.33 cup cucumber (any kind), chopped in sticks or disks
  • ~.33 cup carrot, peeled, chopped finely into sticks, grated, or sliced with a peeler
  • Chives or scallion, chopped finely
  • Handful of fresh cilantro (optional)

Peanut Sauce:

  • Heaping .25 cup crunchy peanut butter
  • 1.5–2 tbsp sriracha, depending on how spicy you want it
  • 1 tbsp rice vinegar
  • Generous pinch of garlic powder (recommend powder over fresh garlic as raw garlic can be very overpowering, and this recipe makes more sauce than needed so the garlic taste will continue to get stronger in the fridge)
  • ~1 tsp sugar
  • 2 tbsp hot water


1. Cook the noodles according to package instructions. Keep an eye on them so that they don’t cook past al dente. Drain, rinse, then set aside or put into fridge or freezer as you prepare the rest of the recipe.

2. Prep all of the veggies.

3. Mix sauce ingredients, tasting as you go. Add more sugar if it is overpoweringly acidic. Add more water if it is too thick. Add more peanut butter and/or sugar if it is too spicy.

4. Combine the noodles and veggies, and spoon in the sauce as you stir, making sure it is evenly distributed, using tongs. There will likely be sauce leftover. Optionally, top with additional cilantro, chives, scallion, roughly chopped peanuts, sesame seeds, etc. Enjoy!

This recipe was inspired by “Cold Peanut Noodle Salad” from Julia of Savory Tooth. Thank you for sharing!

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Vegan Cashew Cream Alfredo Pasta

Vegan Cashew Cream Alfredo Pasta

I recently purchased a high-speed blender and have been enjoying experimenting with vegan cashew cheeses! This recipe utilizes some leftover cashew cheese that I made previously for pizza, but also combines some vegan cream cheese for extra creaminess. The veggies in this dish can be mixed and matched to your desire. I used artichoke, shishito peppers, green bell pepper, and red onion, but I often also throw in some spinach or vegan bacon bits!


Vegan Cashew Cream Alfredo Recipe

Ingredients (Serves 2)

Vegan Alfredo Sauce:

  • 0.25 cup raw cashews
  • 0.5 cup water
  • 1.5 tbsp + 1 tsp tapioca starch/tapioca flour
  • 0.5 tbsp nutritional yeast
  • 0.5 tsp apple cider vinegar
  • 0.25 tsp salt
  • 0.13 tsp garlic powder
  • ~1oz vegan cream cheese (I use Tofutti brand)

Other Ingredients:

  • ~0.25 cup red onion, diced
  • ~0.25 cup green bell pepper, sliced then halved lengthwise
  • 3 artichoke hearts, rinsed, drained, and roughly chopped
  • 1 clove garlic, finely diced
  • Handful of shishito peppers, stems cut off and chopped in half
  • 2 servings of dry pasta (I use penne)
  • 1 tbsp vegan butter (I use Earth Balance brand)
  • Handful of fresh basil for garnish, ripped up
  • ~1 cup reserved pasta water
  • Olive oil
  • Salt & pepper


1. To make the cashew cheese, add the cashews to a small pot and with water. Bring to a boil for 10 to 15 minutes until they are softened.

2. Drain and rinse the cashews and add them along with the water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and garlic powder to a blender (the vegan cream cheese will come in later). Blend until completely smooth.

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. It will start forming clumps, and then it will become a gooey blob. This takes 5 minutes or less. This cheese can be used for any number of recipes, but for this pasta dish be sure not to overcook it as we will need to loosen it back up in the Alfredo sauce. (As I mentioned, I had this cheese leftover in my fridge. If I were to make this cheese fresh for this recipe, I might recommend taking it off the heat just before it becomes a blob!) Set aside.

4. Cook pasta according to package instructions, and remove from heat once al dente. Reserve about a cup of pasta water. Set aside.

5. While the pasta is cooking, add the butter, garlic, onion, artichoke, and bell pepper to a pan over medium high heat. Panfry for about 3–5 minutes.

6. Add the cashew cheese into the pan, pouring in about a tablespoon at a time of the reserved pasta water into the pan to break down the cheese blob. Continue to add pasta water and smoosh around the cashew cheese, it may take a decent amount of pasta water.

7. Add in the vegan cream cheese, continuing to use pasta water to combine everything into a smooth sauce. Keep the pan simmering and reducing.

8. Once sauce is to your desired thickness, turn off the heat and taste to adjust seasonings. More salt? Black pepper? Nutritional yeast? Add in the pasta and stir well to combine.

9. In a separate pan, heat ~1 tbsp vegetable or olive oil on high heat until it is nearly smoking. Add the shishito peppers, moving them constantly so that they don’t get too burnt. After about 3 minutes, remove from heat and sprinkle generously with salt.

10. Serve the pasta with the shishito peppers on top. Garnish with some fresh basil, and optionally, a drizzle of olive oil. You could even opt to add vegan bacon bits or herby panko bread crumbs to bring this dish to the next level. Enjoy!

The vegan cashew cheese was inspired by “Melty Stretchy Gooey Vegan Mozzarella” from It Doesn’t Taste Like Chicken. Thank you for sharing this recipe!

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Vegan Creamy Pesto Pasta

It’s Monday, I had to work late, and then it downpoured on me on my way home when I didn’t have an umbrella! This called for a quick, easy, and comforting meal—Vegan Creamy Pesto Pasta—using plenty of veggies, fresh basil, and vegan cream cheese.


Vegan Creamy Pesto Pasta Recipe

Ingredients (Serves 2)

Creamy Pesto Sauce:

  • ~1 cup fresh basil leaves
  • ~1 clove garlic (or dash of garlic powder)
  • ~1 tsp lemon juice
  • ~1 tbsp water
  • ~1 tsp olive oil
  • .25 package / 2 oz of vegan cream cheese (I used Tofutti brand)
  • Salt & pepper to taste

Other Ingredients:

  • 2 servings of dry pasta (I used macaroni shells)
  • ~2 artichoke hearts, rinsed, drained, and roughly chopped
  • ~.25 cup red onion, diced
  • ~.25 cup snap peas and/or string beans, chopped
  • ~.13 cup spinach (I used frozen)
  • Sprinkle of vegan parmesan (optional) (I used Go Veggie brand)


1. Add all Creamy Pesto Sauce ingredients to a food processor, except for the vegan cream cheese, and process until smooth. Taste and adjust seasonings.

2. Boil the pasta according to package instructions, and while it boils heat a drizzle of vegetable oil in a pan over medium-high heat. Drain and set aside once cooked.

3. While the pasta boils, add the red onion and string beans/snap peas to the pan and sauté for a few minutes. Once tender, add artichoke, spinach, and vegan cream cheese. Stir continuously to melt the cream cheese.

4. Once the cream cheese is more or less melted and well combined, add the cooked pasta to the pan, along with the pesto. Mix well, season to taste, and garnish with additional basil leaves and vegan parmesan.

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