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).
Ingredients:
Cannelloni tubes
25g Broccoli
25g Button mushrooms
Cauliflower
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! 
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