1-First, start by cooking the pasta. Bring a large pot of lightly salted water to a boil and add 16 egg-free jumbo pasta shells. Cook for 8-9 minutes until al dente, then drain and rinse with cold water to stop the cooking. This keeps the shells firm and ready for stuffing.

2-While the pasta cooks, prepare the filling. In a pan, sauté 3 chopped shallots and 2 minced garlic cloves in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Lower the heat to low-medium and cook for another 2-3 minutes until soft. Remove from heat and stir in 70 grams of finely chopped shelled pistachios, 1 cup of vegan ricotta cheese (or 125 grams of crumbled extra firm tofu), and 2 cups of chopped baby spinach. Season with ½ teaspoon of sea salt and a pinch of pepper.

3-Once the mixture is ready, fill each cooled pasta shell with the ricotta-spinach blend using a teaspoon. This step is where the magic happens, turning simple ingredients into a hearty meal for similar ricotta-based dishes on your blog.

4-Next, heat things up for sautéing. Melt 3 to 4 tablespoons of vegan butter in a large non-stick skillet over medium-high heat. Add the filled pasta shells, cover, and cook for 2-3 minutes. Then, toss in 1 handful of fresh sage leaves and 4 to 6 thinly sliced garlic cloves. Add more butter if needed, cover again, and cook for 1-3 minutes until the sage and garlic are crispy be careful not to let them burn.

5-Finally, transfer the shells to plates. Drizzle the remaining butter from the pan on top, sprinkle with 1 to 2 tablespoons of roughly chopped pistachios, and serve with optional lemon wedges. This method takes about 10 minutes to prep and 15 minutes to cook, making it ideal for quick dinners.