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).
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.
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.
Fill the cannelloni tubes with the pumpkin mix and then lay in a baking dish.
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.
Remove from oven, slice and serve immediately.