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Antipasti Cannelloni

Antipasti Cannelloni
Antipasti Cannelloni

This downright delicious plant-based cannelloni is the perfect go-to for a hearty dinner that the whole family can enjoy. For a thick and creamy pasta recipe that’ll satisfy all your carby cravings, look no further.


Before you start

Preheat the oven to 180℃ fan setting | Piping bag with nozzle | Small saucepan | Saucepan | Food processor


For the cannelloni

  • 200g cashew nuts
  • 1 handful of kale
  • 20g nutritional yeast
  • 4 tbsp vegan green pesto
  • 4 tbsp breadcrumbs
  • 4 tbsp good quality extra virgin olive oil
  • Salt and pepper to taste
  • 16 cannelloni tubes

For the sauce

  • 4 artichokes from a jar
  • 6 sun dried tomatoes from a jar
  • 2 red peppers from a jar
  • 12 pitted olives from a jar
  • 1 tbsp capers from a jar
  • 1 garlic clove
  • 1 sprig of rosemary
  • 1 lemon
  • 600g passata
  • 300ml water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper

To serve

  • Rocket
  • Balsamic vinegar


  1. 1.

    Prepare the cashews | Add the cashews to the small saucepan, cover with water and boil for 15 minutes to soften

  2. 2.

    As the cashews are simmering, make the sauce | Roughly chop the artichokes, garlic, sun dried tomatoes, red pepper, olives and capers | Place your pan on the stove, add the olive oil and warm over medium heat | Add the roughly chopped ingredients to the pan and stir for 2-3 minutes to warm through | Add the passata, water, sugar, sprig of rosemary, 2 wheels of lemon, salt and pepper to the pan | Simmer for 10 minutes stirring occasionally to prevent catching

  3. 3.

    Make the cannelloni filling | Add the kale to the pan of bubbling cashews and cook for 2 minutes | Drain the contents of the pan into a colander | Leave the cashews and kale to cool slightly before adding the contents of the colander to a food processor along with the nutritional yeast, pesto, breadcrumbs and a pinch of salt and pepper | Blitz the contents of the food processor into a completely smooth, thick cream

  4. 4.

    Make the cannelloni | Transfer the contents of the food processor into a piping bag and carefully fill the cannelloni tubes

  5. 5.

    Prepare the dish and cook | Spoon half the sauce into the lasagne dish | Place the filled cannelloni in the dish in a uniformed fashion then cover with parchment paper and foil | Spoon the remaining sauce over the cannelloni | Place the dish in the oven and roast for 30-35 minutes until the pasta is cooked through

  6. 6.

    Time to serve | Sprinkle nutritional yeast and a few basil leaves over the cannelloni | Use a spatula to transfer the cannelloni to plates | Dress with salad and serve immediately