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Plant-based Recipes

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You are here: Home / Main dish / PUMPKIN SAGE CANNELLONI

PUMPKIN SAGE CANNELLONI

August 9, 2021 by Plant-basedrcp Leave a Comment

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Fresh pumpkin and sage create a flavorful and aromatic filling for pasta shells. The creamy-sweet combination of vegan béchamel sauce and pumpkin puree is always popular, and sage gives it extra flavor and taste. You could serve the cannelloni with a green salad or sautéed vegetables.

pumpkin sage cannelloni


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WHAT IS CANNELLONI

Cannelloni are cylindrical type of pasta which serve as baked lasagna with filling and covered by a sauce. 

pumpkin sage cannelloni

PUMPKIN CANNELLONI INGREDIENTS 

Pumpkin puree

Cannelloni pasta shells

Vegan bechamel sauce

Fresh sage

Vegan cheese (optional)

pumpkin sage cannelloni

VEGAN BÉCHAMEL SAUCE OR WHITE SAUCE

To make vegan Béchamel Sauce you will need:

Plant milk

Vegan cream 

Flour 

Nutmeg 

Salt

HOW TO MAKE VEGAN BÉCHAMEL SAUCE 

  1. Melt the vegan butter in a saucepan. Add the flour and stir until smooth over low heat. 
  2. Pour in cold plant milk at once, bring to a boil, constantly whisking. 
  3. Lower the heat and cook for 5 minutes, stirring constantly. Add vegan cream, nutmeg, salt and pepper. 
  4. Cook and stir for 2 minutes. 

pumpkin sage cannelloni

HOW TO MAKE VEGAN PUMPKIN SAGE CANNELLONI

  1. Preheat the oven 365F.
  2. Precook cannelloni shells in salted water for 3-5 minutes. Drain the pasta and lay on a baking sheet so they don’t stick together. Set aside.
  3. In a frying pan, add olive oil, onion, garlic, sage and saute about 5 minutes.
  4. In a mixing bowl, add pumpkin puree, onion fried mixture, vegetable broth powder, salt and pepper. 
  5. Prepare vegan bechamel sauce. 
  6. Cover the bottom baking dish with thin layer of the sauce. Fill each cannelloni shell with pumpkin puree mixture. Place in the baking dish. Drizzle béchamel sauce and shred vegan cheese on the top. 
  7. Place the second layer of cannelloni shells. top it with béchamel sauce, cheese and fresh sage. 
  8. Bake for 25-30 minutes (365F) until the top is slightly browned. 
  9. Serve directly from the dish. 

pumpkin sage cannelloni

PUMPKIN CANNELLONI TIPS

  • Don’t use canned pumpkin. How to cut and cook pumpkin recipe could be found here. 
  • Pre-cook cannelloni shells for 3-5 minutes. 

I hope you will love this Pumpkin sage cannelloni because it’s:

Easy to make

Simple

Dairy-free

and absolutely delicious!

Other recipes to try:

Stuffed peppers

Ratatouille

Cabbage soup

 

pumpkin sage cannelloni

Pumpkin Sage Cannelloni

Plant-basedRecipes
Fresh pumpkin and sage create a flavorful and aromatic filling for pasta shells. The creamy-sweet combination of vegan béchamel sauce and pumpkin puree is always popular, and sage gives it extra flavor and taste. You could serve the cannelloni with a green salad or sautéed vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 256 kcal

Ingredients
  

PUMPKIN SAGE CANNELLONI

  • 1 whole pumpkin (puree)
  • 1/2 bulb oinion
  • 2 cloves garlic
  • 1 tbsp vegetable broth powder
  • fresh sage
  • 1 package cannelloni

VEGAN BECHAMEL

  • 3 tbsp vegan butter
  • 2 tbsp flour
  • 1 cup plant milk
  • 3/4 cup vegan cream
  • 1 pinch nutmeg
  • 1 pinch salt and pepper

Instructions
 

  • Preheat the oven 365F.Precook cannelloni shells in salted water for 3-5 minutes. Drain the pasta and lay on a baking sheet so they don't stick together. Set aside.
  • In a frying pan, add olive oil, onion, garlic, sage and saute about 5 minutes.In a mixing bowl, add pumpkin puree, onion fried mixture, vegetable broth powder, salt and pepper.
  •  Prepare vegan bechamel sauce. 
  • Cover the bottom baking dish with thin layer of the sauce. Fill each cannelloni shell with pumpkin puree mixture. Place in the baking dish. Drizzle béchamel sauce and shred vegan cheese on the top. Place the second layer of cannelloni shells. top it with béchamel sauce, cheese and fresh sage. 
  • Bake for 25-30 minutes (365F) until the top is slightly browned. Serve directly from the dish. 

Nutrition

Calories: 256kcalCarbohydrates: 10gProtein: 3gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 912mgPotassium: 15mgFiber: 3gSugar: 2gVitamin A: 440IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword cannelloni, pumpkin sage cannelloni
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