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.
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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 CANNELLONI INGREDIENTS
Pumpkin puree
Cannelloni pasta shells
Vegan bechamel sauce
Fresh sage
Vegan cheese (optional)
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
- Melt the vegan butter in a saucepan. Add the flour and stir until smooth over low heat.
- Pour in cold plant milk at once, bring to a boil, constantly whisking.
- Lower the heat and cook for 5 minutes, stirring constantly. Add vegan cream, nutmeg, salt and pepper.
- Cook and stir for 2 minutes.
HOW TO MAKE VEGAN PUMPKIN SAGE CANNELLONI
- 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.
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:
Pumpkin Sage Cannelloni
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
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