Antipasti Cannelloni

0:50 m

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.

Start cooking ➞




For the cannelloni

<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>

For the sauce

<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>

To serve

<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>

Before you start

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

Prepare the cashews

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

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

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

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

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
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