Pumpkin Stuffed Shells with Jalapeno Rosemary Sauce

 I found this recipe in a book I picked up at the Library - The Complete Vegan Cookbook by Susann Geiskopf-Hadler and Minday Toomay. I flipped right to this recipe and knew that I would be checking it out. YUM! Did someone say .. pumpkin ... rosemary ... and jalapeno? In this book, the authors have very decadent recipes but simple ingredients, no wacky stuff, with the nutritional information per serving. The layout is wonderful starting with cooking fundamentals that covers techniques, jargon, appliances, and the art of measuring. Then it includes the "essential" foods a vegan should always have in their pantry along with proper care and storage. My favorite is they have a seasonal menu section. With that its just like any other cookbook, but they've got some major stuff going on -- Caramelized Onion and Tempeh Spread, Cauliflower in Coriander Cashew Sauce, Hot and Sour Soup, Mushroom, Oat, and Almond Burgers .. I'm pretty excited to read on!

This recipe was good, but not great. I would spice it up a bit more, it was a bit bland. Granted I didn't add the dry sherry because I didn't have any, but the sauce could definitely use more flavor, I would say, more garlic, a pinch of salt, and something savory like mushrooms. Needless, it's a good meal and very easy to make, and I bet even easier to make great.

Pumpkin Stuffed Shells with Jalapeno Rosemary Sauce
yields 6

The Filling
-2 tbsp. dry sherry
-2 tbsp. olive oil
-3 cloves garlic minced
-2 tbsp. minced fresh rosemary
-1 bunch fresh spinach - (i used kale)
-1 can (15 oz) pumpkin
-1/2 tsp. salt
-dash black pepper

You want to start by making the filling. In a large pan heat the sherry, oil, garlic and rosemary over low heat. Add the spinach and cook until it wilts down. Stir in the pumpkin, salt and pepper. Remove from heat and set aside.

The Sauce
-3 tbsp. olive oil
-2 cloves garlic
-1 tbsp. minced fresh rosemary
-3 tbsp unbleached white flour
-1 1/2 cups plain rice or soy milk
-1 tbsp. minced pickled jalapeno chilies - (i used a fresh jalapeno diced..)

Heat the oil in a heavy bottomed skillet over medium heat. Stir in the garlic and rosemary and cook about a minute. Sprinkle in the flour and continue to cook another minute stirring constantly. Whisk in the milk, 1/2 cup at a time, then bring to a simmer, and cook until it slightly thickens... about 5 minutes. Stir in the jalapenos and set aside.

In the meantime, you should bring a big pot of water to a rapid boil. Add in 12 ounces of dried jumbo pasta shells and cook until they are  al dente. Strain and run cold water over them.
Preheat the over to 350 and lightly coat a 8 x 12 baking dish with olive oil. Place a pasta shell in the palm of your hand and squeeze the two ends together to open the shells pocket. Place a spoonful of filling into each shell.
Place the filled shells into the baking dish and pour your sauce evenly over them. Cover the dish and bake for 20 minutes.

Enjoy!