Spicy, Creamy Cannelloni

  • Simple
  • 0:50 m
  • 15 ingredients

This tasty and easy vegan pasta dish is EPIC. You know we like to mix things up in BOSH HQ and this plant based cannelloni is a speedy dinner idea, packed with flavour! A FANTASTIC dish to rustle up for #veganuary!

Serves: 4

Ingredients

For the cream 'cheese'

  • 2 tbsp Nooch
  • 120ml nut milk
  • 180g soaked cashews
  • Pinch of salt
  • 180g soaked cashews

For the spicy sauce

  • 1 ½ tbsp sun-dried tomato oil
  • 2 shallots
  • 2 garlic cloves - minced
  • 1 red bell pepper
  • 2 red chillies
  • 120g sun-dried tomatoes
  • 120g sun-dried tomatoes

For the canneloni

  • 8 cannelloni tubes
  • olive oil - for greasing
  • 360g pre-made tomato chilli sauce
  • ½ block of plant-based cheese - grated
  • 360g pre-made tomato chilli sauce

Before you start

Preheat oven to 180°C | Lasagne dish | piping bag | Powerful blender | Saucepan | Tinfoil

Step 1

Make the 'cheese'

  • Put all the Ricotta "Cheese" ingredients in a liquidiser and whizz them up into a thick cream (it should be the consistency of garlic and herb cheese)

Ingredients

  • 2 tbsp Nooch
  • 120ml nut milk
  • 180g soaked cashews
  • Pinch of salt
  • 180g soaked cashews

Step 2

Make the sauce

  • Heat the sun-dried tomato oil in a small saucepan, fry the shallots and garlic until they're nicely cooked
  • Throw the red pepper, chillies and sun-dried tomatoes into the frying pan and cook everything together
  • Put the contents of that pan into the food processor & pulse it in to the 'cheese' (make sure it's only mixed, not blended together - it should be cream with red streaks, not light red)

Ingredients

  • 1 ½ tbsp sun-dried tomato oil
  • 2 shallots
  • 2 garlic cloves - minced
  • 1 red bell pepper
  • 2 red chillies
  • 120g sun-dried tomatoes
  • 120g sun-dried tomatoes

Step 3

Assemble the canneloni tubes

  • Put the 'cheese' into a piping bag and pipe it into the tubes of cannelloni pasta so they're well packed
  • Grease a lasagne dish and place the packed tubes of pasta neatly into it
  • Pour the spicy tomato sauce over the cannelloni
  • Cover with tin foil, put the dish in the oven and bake for 30 minutes at 180℃
  • Sprinkle on the grated cheese, then bake for a further 10 minutes.

Ingredients

  • 8 cannelloni tubes
  • olive oil - for greasing
  • 360g pre-made tomato chilli sauce
  • ½ block of plant-based cheese - grated
  • 360g pre-made tomato chilli sauce

Step 4

Time to serve

  • Take the dish out of the oven and serve the cannelloni with a side salad