Cannelloni with Spinach, Pumpkin and Nutmeg

Marcus Wareing
Serves Serves 4
Print recipe
  • Prep time 30 mins
  • Cook time 60 mins
  • Ready time 90 mins

A creative and elegant dish from Marcus Wareing which uses two different pasta fillings.

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Ingredients

For the Cannelloni

  • 250 g cannelloni tubes
  • 50-100 g Emmental, grated
  • 125 g of pumpkin seeds, toasted
  • 700 g pumpkin, peeled and diced
  • 500 g of spinach
  • 2 nutmeg
  • 40 g of low fat cream cheese
  • 2 pinches of black pepper
  • 2 dashes of vegetable oil

For the White Sauce

  • ½ onion, peeled
  • 1 garlic clove
  • 6 cloves
  • 2 bay leaves
  • 600 ml of skimmed milk
  • ½ tablespoon salt
  • 25 g of unsalted butter
  • 3 tablespoons plain flour

For the Tomato Sauce

  • 1 dash of vegetable oil
  • 500 g of passata, sieved
  • 4 tablespoons tomato purée
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • ½ onion, finely diced
  • 1 tablespoon caster sugar
  • ¼ bunch of fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper

Method

Preheat the oven to 180°C/350°F/gas mark 5.

Put the pumpkin in a bowl and evenly drizzle some vegetable oil and season with salt and pepper. Place in an ovenproof roasting dish and bake until golden for around 20-25 minutes.

Once the pumpkin is cooked, mash it up until smooth. Season with a little more salt and pepper and set aside.

For the white sauce, stud the onion and garlic with cloves and then, transfer to a saucepan with the milk, salt and bay leaves. Gently simmer for 10 minutes to allow the flavours to be released.

Heat the butter in a separate saucepan over a medium heat, then add flour to form a paste (roux). Cook for 2 minutes then carefully strain in the milk, whisking continuously.

Over a low heat, cook until the sauce thickens enough to coat the back of a spoon. The sauce should be thinner than a normal white sauce. Season to taste.

In a large pan, bring salted water to boil. Blanch the spinach for just 30 seconds, then strain and transfer into a colander sitting in iced water.

When the spinach has cooled, squeeze out excess water and cut into small pieces and put aside.

Stir the cream cheese and nutmeg in with the spinach in a bowl. Set aside.

To make the tomato sauce, first heat oil in a medium sized pan over a medium heat. Add the garlic and onion once the oil is hot and fry until brown.

Add vinegar to the pan to de-glaze and then stir in the rest of the ingredients. Simmer for 5 minutes.

Using 2 piping bags fitted with large round nozzles, fill one bag with pumpkin mash and the other bag with spinach mix. Using the piping bags, stuff the cannelloni with half and half of each.

Place the cannelloni down into a baking dish and pour over the tomato sauce, then the white sauce, followed by Emmental and pumpkin seeds. Bake for around 45-60 minutes until the pasta is cooked al dente.

Divide the cannelloni up onto plates and serve with a salad or garlic bread.

 

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more vegetarian recipes.