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–+ servings

Conchiglioni Pasta Pistachio and Vegan Blue Cheese Sauce

An Italian celebration of flavors. Fill pasta shells with pistachio puree and soy cream cheese. Make a vegan blue cheese sauce and pour over the Conchiglioni; Sprinkle chopped roasted pistachios and chili flakes and serve. Don't panic about the silence - the diners are concentrating on every bite😋❣️
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Servings: 3
Ingredients Method

Ingredients
 
 

  • 20-22 Conchiglioni (pasta shells)
Pistachio Filling
Vegan Blue Cheese Sauce
For Serving
  • chopped toasted pistachio, chili flakes

Method
 

  1. Cook the pasta shells according to the instructions on the package. Strain, save two cups of the pasta cooking water, rinse, add a teaspoon of olive oil to prevent sticking, mix and set aside.
  2. Preheat the oven to low heat of 100 degrees Celsius (212 F).
Pistachio Filling
  1. Mix vegan cream cheese, pistachio butter, nutritional yeast and salt. Taste and adjust seasoning if necessary.
  2. Fill a standard teaspoon with the filling and spread it on the inside of the shells.
  3. Arrange the shells in individual heatproof bowls or a heatproof pan, and place them in the oven uncovered.
Vegan Blue Cheese Sauce
  1. Melt butter and olive oil over low heat in a wok or large skillet.
  2. Add the grated cheese and stir on low heat until the cheese melts; gradually add the pasta water you saved earlier, and continue to cook while stirring. Avoid overcooking; cook only until the sauce reaches the desired consistency. Remove immediately from the heat. Add black pepper and salt to taste.
For Serving
  1. Take the pasta shells out of the oven, pour over the blue cheese sauce, and sprinkle chopped roasted pistachios and chili flakes.

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