Thursday, 13 March 2014

Inverted Veggie Cannelloni

A note from Joelle... 
Okay, so I definitely just invented a new recipe. I had some leftover broccoli, button mushrooms and cauliflower from another recipe and decided to try and incorporate it into a pasta dish. I really couldn't be bothered to fill the cannelloni tubes one-by-one with the veggie filling, so I thought I'd do it inside-out!
There are just four standard processes to making this dish:
1) Cooking the cannelloni tubes (I know some people don't as it will become flaccid, but just boiling for 7 mins is fine)
2) Frying the veg with pesto, fresh basil and olive oil until soft.
3) Making a simple white sauce with the butter, milk and flour, which is then mixed with the pesto-y veggie goodness!
4) Assemble the pasta into a dish and pour the veggie/creamy mix throughout and on the top. You can then sprinkle with parmesan and bake in the oven for 20 mins (at 180 degrees C).
Cannelloni tubes
25g Broccoli
25g Button mushrooms
1 Chopped spring onion
2 tbsp pesto
A few basil leaves (torn up)
Pinch of Salt
Pinch of Pepper
25g Butter
1 pint Milk
25g Plain Flour

Et voila! I hope you try it and enjoy! 
                    Instagram | Facebook |  Twitter Pinterest Bloglovin'


©   . All rights reserved.
Blogger Designs by pipdig