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.
<item-todo-done>4 tbsp plant-based green pesto<item-todo-done><item-todo-done>4 tbsp breadcrumbs<item-todo-done><item-todo-done>4 tbsp extra virgin olive oil<item-todo-done><item-todo-done>200g cashews<item-todo-done><item-todo-done>20g nutritional yeast<item-todo-done><item-todo-done>1 handful of kale<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>16 cannelloni tubes<item-todo-done>
<item-todo-done>1 tbsp capers<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>600g Passata<item-todo-done><item-todo-done>300ml water<item-todo-done><item-todo-done>4 artichokes - from a jar<item-todo-done><item-todo-done>6 sun-dried tomatoes - from a jar<item-todo-done><item-todo-done>2 red peppers - from a jar<item-todo-done><item-todo-done>12 pitted olives - from a jar<item-todo-done><item-todo-done>1 garlic clove<item-todo-done>
<item-todo-done> rocket<item-todo-done><item-todo-done> drizzle of balsamic vinegar<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
<item-todo-done>8 tbsp plant-based green pesto<item-todo-done><item-todo-done>8 tbsp breadcrumbs<item-todo-done><item-todo-done>8 tbsp extra virgin olive oil<item-todo-done><item-todo-done>400g cashews<item-todo-done><item-todo-done>40g nutritional yeast<item-todo-done><item-todo-done>2 handful of kale<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>32 cannelloni tubes<item-todo-done>
<item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>2 tbsp sugar<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp peppers<item-todo-done><item-todo-done>2 sprig of rosemary<item-todo-done><item-todo-done>1200g Passata<item-todo-done><item-todo-done>600ml water<item-todo-done><item-todo-done>8 artichokes - from a jar<item-todo-done><item-todo-done>12 sun-dried tomatoes - from a jar<item-todo-done><item-todo-done>4 red peppers - from a jar<item-todo-done><item-todo-done>24 pitted olives - from a jar<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done>
<item-todo-done> rocket<item-todo-done><item-todo-done> drizzle of balsamic vinegar<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Preheat the oven to 180℃ fan setting | Piping bag with nozzle | Small saucepan | Saucepan | Food processor