I can promise you healthy food.
I can't, however, promise you attractive food.
This recipe proves that point.
(Gluten free) Pumpkin goat cheese stuffed shells with vegan spiced bechamel
- 1 package gluten-free jumbo shell pasta (I used this brand)
- 4-5 oz goat cheese (I used this; it's lovely)
- 1/3 cup pumpkin puree
- 1/2 tbsp fresh sage
- 1 tsp dried thyme
- Vegan bechamel
- S&P, to taste
- I simply used this recipe but used spelt flour, Earth Balance, and added 1/2 tsp pumpkin pie spice for fun.
- Preheat oven to 375.
- Allow goat cheese to sit at room temperature until slightly softened. Add cheese to a bowl and fold in pumpkin and herbs until you get a smooth and light consistency. Season to taste. Set aside.
- Cook pasta 5 minutes shy of cooking instructions (this particular brand called for a 20 minute cook time, so I stopped cooking them after 15 minutes). Drain and set aside.
- While pasta cools, prepare the bechamel according to the aforementioned recipe.
- To assemble, spoon enough bechamel on the bottom of your desired casserole dish to fully coat the bottom. Stuff the shells using 1-2 teaspoons of the goat cheese mixture. Close shells just slightly and place cut side down in the casserole dish. Top with remaining bechamel.
- Bake for 20-25 minutes or until golden brown and bubbly.
I really tried to make this dish look appealing, but it's just so beige. Despite that, it's a completely wonderful dish. It's delicately spiced, herbaceous and a tad sweet. Plus, it's out of control creamy without being heavy. Another added bonus is that even though this recipe includes cheese and bechamel, it's completely healthy.
Oh, I also adore goat cheese. This may lose me more readers, but it's true.
Does it look better now?
No? Fine, I also massaged some purple kale.
(Mom, you'll be glad to know I only used half a head of kale this time).