• p35



    250g of cannelloni tubes

    100g of Emmental, grated

    125g of pumpkin seeds, toasted


    1/4 pumpkin, (700g) peeled and diced

    500g of spinach

    2 pinches of ground nutmeg

    40g of low fat cream cheese

    3 pinches of salt

    2 pinches of black pepper

    1 dash of vegetable oil

    White sauce

    1/2 onion, peeled

    1 garlic clove

    6 cloves

    2 bay leaves

    600ml of skimmed milk

    1/2 tsp of salt

    25g of unsalted butter

    3 tbsp of plain flour

    Tomato sauce

    1 dash of vegetable oil

    500g of passata, sieved

    4 tbsp of tomato purée

    2 tbsp of balsamic vinegar

    2 garlic cloves, minced

    1/2 onion, finely diced

    1 tbsp of caster sugar

    1/4 bunch of fresh thyme

    1/2 tsp of salt

    1/2 tsp of pepper


    Preheat the oven to 180°C/gas mark 4

    For the pumpkin filling, toss the pumpkin with the vegetable oil and a pinch of salt and pepper in a bowl. Transfer to a roasting dish and bake for 20-25 minutes, or until golden

    Once cooked, transfer to a bowl and mash with a potato masher or fork to remove any lumps. Season with another pinch of salt and pepper and set aside

    To make a white sauce, stud the onion and garlic with cloves and add to a saucepan along with the milk, salt and bay. Simmer gently for 10 minutes to allow the flavours to infuse

    In a separate saucepan over a medium heat, melt the butter then add the flour, mixing well to form a paste (roux). Cook out for 2 minutes then slowly strain in the infused milk, whisking continuously

    Cook over a low heat until it thickens enough to easily coat the back of a spoon - the sauce is supposed to be thinner than a normal white sauce - and adjust the seasoning if required

    To make the spinach filling, bring a large pan of salted water to the boil. Blanch the spinach for 30 seconds, strain and then transfer to a colander sitting in iced water

    Once cool, squeeze the spinach to remove excess water, chop into small pieces and set aside

    Mix the spinach with the cream cheese and nutmeg in a bowl and set aside

    For the tomato sauce, place a medium-sized pan over a medium heat and add oil. Once the oil is hot, add the garlic and onion and cook until browned slightly

    De-glaze the pan with the vinegar and then add the rest of the ingredients, leave to simmer for 5 minutes

    Prepare 2 piping bags fitted with large round nozzles. Fill 1 bag with pumpkin mash and the other bag with the spinach mix. Pipe equal amounts of both mixtures into each cannelloni tube

    Lay the cannelloni down in a baking dish and pour over the tomato sauce, followed by the white sauce, Emmental and pumpkin seeds. Bake for 45-60 minutes, or until the pasta is just cooked through - al dente

    Divide the cannelloni onto plates and serve with a dressed green salad or garlic bread