These delicious stuffed shells are definitely crowd pleaser, the addition of pesto also enhances this dish.

½  (12oz package) jumbo shells           

½ cup cashew

¾ cup water

2 tsp onion powder

1 tsp garlic powder

2 Tbsp nutritional yeast flakes

1 tsp arrowroot starch

1 tsp sea salt

1 lb extra firm tofu mashed

1 cup asparagus lightly steamed and chopped

1 (24 ounce) jar marinara sauce

Pesto

¼ cup walnuts

2 Tbsp extra virgin olive oil

2 cloves garlic chopped

¼ basil chopped

1 Tbsp lemon juice

½ tsp sea salt

pinch of cayenne pepper(opt)

Cook pasta in salted water in salted water, drain and set aside. Preheat oven 350 degrees Fahrenheit. In a blender blend cashew, water, onion powder, garlic powder, nutritional yeast flakes, sea salt and arrowroot until smooth. In a bowl place mashed tofu along with cashew sauce and asparagus. In a food processor process the pesto ingredients and mix with the tofu mixture. Line a 9x13 casserole pan with marinara sauce. Spoon tofu mix into individual shells (about 1 tablespoon) and place in pan until all are stuffed. Drizzle marinara sauce over stuffed shells, cover with foil and bake for 25 minutes.