Creamy Cannelloni

Our tomato based cannelloni was very popular here so I decided to risk it and add a little variety to the “those long, fat, hollow noddles that you put stuff in and have sauce on top” 😉

This version uses more of a creamy white sauce and it was very delicious! Possibly received even better than the original!

  • 800g butternut pumpkin, diced
  • 400g tin butter beans, drained and rinsed
  • 2 large handfuls spinach
  • cannelloni tubes (we used the San Remo GF ones)
  • 2 tbsp olive oil
  • 2 tsp fresh chopped rosemary
  • 2 tsp pink salt flakes
  • 1/3 tsp ground nutmeg
  • 1 small head cauliflower
  • 3/4 cup warm veggie stock
  • 1.5 tbsp nutritional yeast
  • 1 heaped tsp sunflower seed butter
  • 3/4 cup milk of choice

Place the pumpkin in a large baking pan. Drizzle with 1 tbsp of the olive oil, sprinkle with 1 tsp the salt, nutmeg and rosemary.

Bake in a pre-heated 200C oven for about 40 minutes.

While the pumpkin is roasting, roughly chop the cauliflower and place it in a small baking dish. Drizzle with remaining tbsp of olive oil and sprinkle with salt, paprika and 1 tbsp of the nutritional yeast. Toss well to coat and then place in the 200C oven for 30 mins to roast (tossing once after 20 minutes).

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Remove the pumpkin tray from oven and add in the butter beans, toss them with the pumpkin and return to the oven for a further 15 minutes.

Remove the golden cauliflower from the oven and place in your food processor/blender/bullet/thermal cooker. Add to it, the remaining nutritional yeast, the seed butter, 1/2 cup of the stock and milk. Blitz it until the mixture is very smooth (Speed 5 for 10 seconds, scrape down, repeat on speed 8, repeat if necessary). Set aside.

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Remove the pumpkin tray from the oven and turn oven down to 180C. Place the pumpkin and bean mixture into your processor/thermal cooker, together with the spinach and remaining 1/4 cup of stock and process until well mixed and relatively smooth (Speed 4, 8 seconds at a time). Place pumpkin mix into a piping bag.

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Fill the cannelloni tubes with the pumpkin mix and then lay in a baking dish.

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Pour the cauliflower sauce over the top of the filled cannelloni (top with fresh herbs if desired) and return to the oven to bake for 30 minutes.

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Remove from oven, slice and serve immediately.

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Enjoy 🙂

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