Vegan Antipasti Cannelloni Bosh TV

Antipasti Cannelloni

  • Simple
  • 0:50 m
  • 20 ingredients

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: 4

Ingredients

For the cannelloni

  • 4 tbsp plant-based green pesto
  • 4 tbsp breadcrumbs
  • 4 tbsp extra virgin olive oil
  • 200g cashews
  • 20g nutritional yeast
  • 1 handful of kale
  • Salt & pepper to taste
  • 16 cannelloni tubes

For the sauce

  • 1 tbsp capers
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sprig of rosemary
  • 600g Passata
  • 300ml water
  • 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 garlic clove

To serve

  • rocket
  • drizzle of balsamic vinegar
  • Juice of 1 lemon

Before you start

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

Step 1

Prepare the cashews

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

Ingredients

  • 200g cashews
  • Juice of 1 lemon

Step 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

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 tbsp capers
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 sprig of rosemary
  • 600g Passata
  • 300ml water
  • 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 garlic clove

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

Ingredients

  • 4 tbsp plant-based green pesto
  • 4 tbsp breadcrumbs
  • 20g nutritional yeast
  • 1 handful of kale
  • Salt & pepper to taste
  • 16 cannelloni tubes

Step 4

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

Step 5

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

Ingredients

  • rocket
  • drizzle of balsamic vinegar