Conchiglioni stuffed with pumpkin and sage {vegan}
Ah les pâtes farcies, voici une éternité (oui, oui autant que ça !) que je n’en avais pas cuisiné, c’est pourquoi j’ai décidé de réparer cette injustice avec cette recette de conchiglioni farcies. L’hiver est maintenant bien installé et ne trouve maintenant plus grand chose sur les étals, mis à part les courges qui nous suivent jusqu’au printemps. Et ici les courges ont aime ça (pas de sous entendu !) et surtout le potimarron (Monsieur est plus butternut mais bon il faut savoir trancher quelques fois) qui je crois est aussi la courge chouchoute de pas mal d’entre nous ! Brief, these stuffed conchiglioni certainly take a little longer to make than a simple pasta dish but as we don't make them every day it's okay, and then I prepared a very simple prank for you so you won't have the impression of spending three hours on it and the result will still be amazing ! The stuffing is a three-ingredient combo : pumpkin, candied garlic and sage, everything cooked in the oven and then you just have to crush it all and stuff your pasta with it., we add a little vegetable béchamel and hop one last turn in the oven and it’s ready !
Conchiglioni are not always very easy to find in stores, Instead, aim for an Italian grocery store, that’s where you’re most likely to find them. !
- 400 g of shells
- 1 medium sized pumpkin (environ 500-600 g)
- 6 garlic cloves
- 10 cl of vegetable cream (here spelled)
- 1 drizzle of olive oil
- 1 handful of sage leaves
- Salt and pepper
- FOR THE BÉCHAMEL
- 30 g of margarine
- 30 g of flour
- 50 cl vegetable milk (here oats)
- You sell
- Nutmeg
- Preheat the oven to 200°.
- Cut the pumpkin in half, hollow it out and cut it into slices. Place on a baking tray, add the garlic and sage and drizzle with olive oil. Bake 20 minutes.
- Prepare the stuffing by crushing the pumpkin with the candied garlic cloves without their skin and the sage. Season and add the vegetable cream. Put in a piping bag.
- Cook the conchiglioni as directed on the package at a low boil, stirring occasionally.. Drain and oil to prevent them from sticking together..
- For the béchamel, melt the margarine then add the flour, stir and let it take color to make a roux. Add the vegetable milk gradually, stirring well.. Season with salt and nutmeg.
- Stuff the conchiglioni with the pumpkin, place in an oiled baking dish.
- Finish by pouring the béchamel on top.
- Bake 15-18 minutes at 200°.
Emilie
