The Vegetarian Butcher NoMince Canneloni
Classic Baked Pasta dish, using 'The Vegetarian Butcher' NoMince to create a flavour packed plant based version.
Vegan
Italian
Vegetarian
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher NoMince Canneloni
−
+
£8.11
For the filling:
Knorr Tomato & Basil Sauce 2.2L
/ml
850.0 ml
0%
KNORR Professional Garlic Puree 750g
/g
10.0 g
0%
Onions
/g
250.0 g
0%
Button mushrooms
/g
300.0 g
0%
Tomatoes
/g
300.0 g
0%
The Vegetarian Butcher NoMince 2kg
/g
850.0 g
0%
For the sauce:
Soya Milk (unsweetened)
/ml
800.0 ml
0%
Vegan Cheese
/g
75.0 g
0%
Knorr® Professional Vegetable Paste Bouillon 1kg
/g
20.0 g
0%
to assemble and cook:
Parsley
/g
20.0 g
0%
KNORR Collezione Italiana Pasta Cannelloni No Pre-Cook
/kg
1.0 kg
0%
/
For the filling:
-
Onions 250.0 g
-
Button mushrooms 300.0 g
-
Tomatoes 300.0 g
For the sauce:
-
Soya Milk (unsweetened) 800.0 ml
-
Vegan Cheese 75.0 g
to assemble and cook:
-
Parsley 20.0 g
-
KNORR Collezione Italiana Pasta Cannelloni No Pre-Cook 1.0 kg
Preparation
-
For the filling:
- Finely dice the onion and sweat until translucent.
- Add ‘The Vegetarian Butcher’ NoMince, chestnut mushrooms and fry for 5 minutes or until it starts to colour.
- Deglace with the KNORR Professional tomato & Basil Sauce, KNORR Garlic Professional puree and chopped tomatoes.
- Simmer until the sauce starts to thicken and chill.
-
For the sauce:
- Whisk KNORR vegetable bouillon paste into boiled soya milk followed by KNORR white roux granules and KNORR professional garlic puree. Cook out for 2 minutes.
- Add grated vegan cheddar.
-
to assemble and cook:
- Pipe ‘The Vegetarian Butcher’ NoMince mixture into the cannelloni shells.
- Transfer the filled cannelloni shells to an oven tray and spread the vegan cheese sauce on top.
- Sprinkle with grated cheese on top and oven bake for 30-45minutes until pasta is cooked.
- Plate and garnish with some chopped parsley.
