VEGAN SPINACH & CREAM CHEESE CANNELLONI
Scanning the supermarket shelves to see what would catch my eye and boom! Cannelloni for £1. It had been about a decade since I last had homely cannelloni, and today was to be a reunion! Picking up the box I was delighted to see a spinach and ricotta recipe.Yes! I can experiment with my favourite non-dairy cream cheese, I thought, inspired. Here's the result. Classic Italian comfort food with made with minimal effort.
Cannelloni - up to 8 tubes
Small bag or bunch of fresh spinach
Vegan cream cheese
Vegan bechamel/white sauce - jar or box
I cheated and had this one in the fridge. Tesco do one too, which I've yet to try
Jar or packet of tomato sauce (not ketchup -
the passata kind)
Salt and pepper
Optional: Onion, basil leaves for a garnish
Heat your over to to a medium heat of around 190C.
Fill an oven dish with cannelloni.
Boil at least half a small (200g) bag of spinach with salt (it takes minutes).
If you're having onion, chop and start frying it, then add in the spinach and then at least half a pack of cream cheese (I used this one, which is 255g), and season to taste. Mix everything together for a couple of minutes to make warm, then turn off the heat.
Get a butter knife or other implement and start stuffing each pasta tube with the mixture.
Pour over your white sauce, then the tomato sauce all around. If you have basil, now's their time!
Place in the over for around 30 minutes or until it looks just nicely cooked. Allow to cool before eating. For the best result, leave for several hours.