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.
Serves
Ingredients
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