• Cook the pasta shells in lightly salted boiling water for 8-9 minutes (or following the package instructions, cooking them al dente).

For the filling:

• While the pasta is cooking, sauté the chopped shallots and minced garlic cloves in the olive oil in a pot over medium heat for 3-4 minutes. Lower heat to low-medium and sauté for 2-3 more minutes. Remove from heat and mix in the finely chopped pistachios, vegan ricotta, chopped baby spinach and seasonings (if you’re using tofu instead of ricotta, add it at the same time as the shallots).
• Once the pasta is cooked, rinse with cold water and drain.
• Fill each pasta shell with the ricotta spinach filling using a teaspoon.
• Next, melt the vegan butter in a large non-stick skillet over medium to high heat and once the pan is hot and the butter almost fully melted, add the pasta shells. Add a lid (if you have one) and cook for 2-3 minutes. Then add the sage and garlic (adding a little more butter as well if needed), close with a lid again and cook for another 1-3 minutes, or until both the sage and garlic are crispy (be sure to watch the skillet closely to ensure the sage doesn’t burn).
• Transfer the shells to plates, drizzle and remaining butter on top and top with crushed pistachios. Serve with lemon wedges (squeeze the lemon juice on top before eating) and enjoy.