Cannelloni with spinach, pumpkin and nutmeg
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
Marcus Wareing's vegetarian cannelloni makes a wonderfully comforting Autumn dish, with it's rich filling of pumpkin and spinach, and crunchy pumpkin seed topping. Baked with layers of white and tomato sauces, all this needs is a green salad or some crusty bread on the side.
First published in 2015
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Ingredients
Metric
Imperial
Cannelloni
- 250g of cannelloni tubes
- 100g of Emmental, grated
- 125g of pumpkin seeds, toasted
Fillings
- 1/4 pumpkin, (700g) peeled and diced
- 1 dash of vegetable oil
- 3 pinches of salt
- 2 pinches of black pepper
- 500g of spinach
- 40g of low fat cream cheese
- 2 pinches of ground nutmeg
White sauce
- 1/2 onion, peeled
- 1 garlic clove
- 6 cloves
- 600ml of skimmed milk
- 1/2 tsp salt
- 2 bay leaves
- 25g of unsalted butter
- 3 tbsp of plain flour
Tomato sauce
- 1 dash of vegetable oil
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp of balsamic vinegar
- 500g of passata, sieved
- 4 tbsp of tomato purée
- 1 tbsp of caster sugar
- 1/4 bunch of fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
SAVE RECIPE
Equipment
- 2 piping bags with 1.5 cm nozzles
Method
1
Preheat the oven to 180°C/gas mark 4
2
For the pumpkin filling, toss the pumpkin with the vegetable oil and a pinch of salt and pepper in a bowl. Transfer to a roasting dish and bake for 20-25 minutes, or until golden
- 1/4 pumpkin, (700g) peeled and diced
- 1 pinch of salt
- 1 dash of vegetable oil
- 1 pinch of black pepper
3
Once cooked, transfer to a bowl and mash with a potato masher or fork to remove any lumps. Season with another pinch of salt and pepper and set aside
- 1 pinch of salt
- 1 pinch of black pepper
4
To make a white sauce, stud the onion and garlic with cloves and add to a saucepan along with the milk, salt and bay. Simmer gently for 10 minutes to allow the flavours to infuse
- 1/2 onion, peeled
- 1 garlic clove
- 6 cloves
- 600ml of skimmed milk
- 1/2 tsp salt
- 2 bay leaves
5
In a separate saucepan over a medium heat, melt the butter then add the flour, mixing well to form a paste (roux). Cook out for 2 minutes then slowly strain in the infused milk, whisking continuously
- 25g of unsalted butter
- 3 tbsp of plain flour
6
Cook over a low heat until it thickens enough to easily coat the back of a spoon - the sauce is supposed to be thinner than a normal white sauce - and adjust the seasoning if required
8
Once cool, squeeze the spinach to remove excess water, chop into small pieces and set aside
9
Mix the spinach with the cream cheese and nutmeg in a bowl and set aside
- 40g of low fat cream cheese
- 2 pinches of ground nutmeg
10
For the tomato sauce, place a medium-sized pan over a medium heat and add oil. Once the oil is hot, add the garlic and onion and cook until browned slightly
- 1 dash of vegetable oil
- 2 garlic cloves, minced
- 1/2 onion, finely diced
11
De-glaze the pan with the vinegar and then add the rest of the ingredients, leave to simmer for 5 minutes
- 2 tbsp of balsamic vinegar
- 500g of passata, sieved
- 4 tbsp of tomato purée
- 1/4 bunch of fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp of caster sugar
12
Prepare 2 piping bags fitted with large round nozzles. Fill 1 bag with pumpkin mash and the other bag with the spinach mix. Pipe equal amounts of both mixtures into each cannelloni tube
- 250g of cannelloni tubes
13
Lay the cannelloni down in a baking dish and pour over the tomato sauce, followed by the white sauce, Emmental and pumpkin seeds. Bake for 45-60 minutes, or until the pasta is just cooked through - al dente
- 100g of Emmental, grated
- 125g of pumpkin seeds, toasted
14
Divide the cannelloni onto plates and serve with a dressed green salad or garlic bread
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