Free Healthy Recipe - Pumpkin and Walnut Cannelloni

Dairy free, Low sugar

Copyright Brett Stevens

This dish was whipped up at the absolute last minute when a vegan was coming to lunch. I'd forgotten that the nut loaf I'd had in my mind to make contained eggs and, after a momentary flash of panic, a quick rake around the fridge and pantry revealed a few ingredients became 4this meal. I hope you like it. My guest did.

4 sheets spelt pasta
500 grams pumpkin
4 cloves garlic, unpeeled
1 tbs olive oil
2 tbs miso
0.12 tsp pepper
½ cup walnuts, roughly chopped
1 tsp olive oil

Preheat the oven to 200 C
Cut the pumpkin into pieces approximately 5 cm thick. Toss with olive oil and place on a baking tray in the oven for 15 minutes.
Add the garlic cloves to the pan and cook for a further 10 minutes or until the pumpkin and garlic are cooked through.
Reduce oven temperature to 180C.
Transfer to a blender with the lemon juice, miso, and pepper and blend to a smooth paste.
Stir through the walnuts.
Cook the lasagne shoots in a large pan of boiling water for 10 minutes. Carefully drain the water and lay the lasagne sheets out on a flat surface and blot dry with a clean tea towel. Cut each sheet in half.
Spoon a little mixture across the shortest side of each piece about 1/3 of the way from the end of each piece. Roll it up to enclose the mixture. Repeat until all the pieces are filled.
Brush with olive oil and sprinkle with sesame seeds.
Place on a baking tray in the oven for 15 minutes until the seeds are golden.
Serve with a pasta sauce or accompanying side dish.

Makes 4 servings

Scale recipe to serves

Prep Time: 30 mins
Cooking Time: 15 mins
Ready in: 45 mins

Suitable for:
Dinner, Lunch
See also:
Continental bean stew
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Nutritional Information - Per Serve
Kj 1667 kj
Calories 398 kcal
Fat 19 g
Saturated Fat 2 g
Total Carbohydrate 43 g
Total Protein 12 g
Fibre 4 g

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