Pumpkin Sage Cannelloni

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

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine American

Servings

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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