As the warm weather draws near, the last thing we want is a heavy meal. This main course dish features spring flavour and a light “creamy” sauce, perfect for stepping into the new season.
Serve with a fresh baby spinach salad, roasted asparagus, and a fruit salad for dessert.
Jumbo Shells Stuffed With Roasted Spring Vegetables & Creamy Fresh Dill Sauce
Roasting the vegetables adds a smoky flavour to whole grain stuffed shells with a new twist. The creamy sauce is deceptively rich, infused with garlic and fresh dill.
1 227 g (8 oz) package of jumbo pasta shells (I recommend Tinkyada)
For the roasted vegetables:
All vegetables except for the peas should be finely chopped into small 1×1x1 cm cubes
2 leeks, washed thoroughly and chopped (just the whites)
1 medium zucchini
3 medium carrots
1 large red bell pepper
1/2 cup (125 g) frozen peas
1 tbsp. (15 ml) extra-virgin olive oil
sea salt, fresh ground pepper
For the sauce:
2 tsp. (10 ml) vegan margarine or olive oil
2 large garlic cloves, minced
4 scallions, minced (just the whites)
3 tbsp. (45 g) arrowroot flour
2 cups (500 ml) non-dairy milk (I recommend Almond Breeze unsweetened original)
salt to taste
fresh ground pepper to taste
2 tbsp. (30 g) fresh dill, minced
Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain well.
Preheat oven to 450°F (230°C).Toss all chopped vegetables, except for peas, with olive oil. Sprinkle with salt and pepper and spread on a baking sheet in a single layer. Bake for about 20 minutes, stirring often, until tender. Lower temperature to 375°F (190°C).
Meanwhile, in a medium-sized saucepan, melt margarine. Add garlic and scallions, stirring for about one minute, until fragrant. Add arrowroot, whisking quickly, adding a little non-dairy milk at a time to keep it smooth. After a few splashes, it should be a thick paste. Add the rest of the milk, continuing to whisk. Bring to medium heat, whisking frequently, allowing to cook until thickened, about 10 minutes. Add salt and pepper to taste. Stir in dill.
Once vegetables are finished, spread a bit of the sauce mixture in the bottom of a 9×13 pan. Arrange noodles, stuffing each with about two tablespoons (30 ml) of filling. Top with additional sauce.
Bake for about 20 minutes. Let sit five to 10 minutes before serving.
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Discussion Take a look at what is being said about this article.
Alisa – Dairy Free Foodie, on May 12th, 2009 says:
These look amazing! I love the fresh ingredients with a slightly rich sauce.
Kris, on June 5th, 2009 says:
So I’ve had these saved for awhile and I finally made them. I followed them to a “t” but used cornstarch instead of arrowroot because that is what I had on hand. It worked wonderfully! I used EArth Balance and Ryza as my milk and butter varients. Thanks for the awesome recipe.
Linda Pearson, on June 5th, 2009 says:
I made just the sauce and used it on steamed broccoli. Wonderful and fresh! I loved it, thanks.
Foodie Joe., on June 5th, 2009 says:
Delicious! I made the filling and used the sauce as a gravy, then made a quick pastry and did pot pies! Thanks.