For the filling:

For the sauce:

to assemble and cook:

  • Parsley 20.0 g
  • KNORR Collezione Italiana Pasta Cannelloni No Pre-Cook 1.0 kg

Classic Baked Pasta dish, using 'The Vegetarian Butcher' NoMince to create a flavour packed plant based version.



  1. 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.
  2. 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.
  3. 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.