cannelloni2 Mushroom and pumpkin cannelloni with tofu ricotta

I am currently in between jobs which is very exciting, not only because I have two weeks off and a trip to Fiji around the corner, but also because I have time to cook and daylight to take photographs in.

In other exciting news, this is my first post from my new house! Since there are currently no dining tables or any sort of table, this is somewhat problematic – will have to continue my quest for house purchases.  Already I am in trouble with my boyfriend because we have limited space and I am on an appliance high having bought a deep fryer and waffle machine just recently…

So my first post is thanks to the lovely people at Spiral Foods who sent through their new range of pasta sauces. I have used the sauces a number of times now and they are amazing. Even better, they are all organic which you can taste immediately with the intensity of flavour. I have always bought Spiral Foods’ soy sauce and tamari in the past so am very happy that they now do organic pasta sauces and flavoured oils.

I wanted to cook a traditional hearty meal but shake it up a bit and make it vegan. So I made a ricotta out of tofu which was remarkably easy, quite delicious and perfect as a cannelloni stuffing. I never attempted cannelloni in the past because it always seemed complicated but I can vouch that it is painless and super tasty. You can really play around with it and use any ingredients you have lying around. You can of course use normal ricotta and top with a parmesan too. But I would definitely recommend trying Spiral Foods’ organic pasta sauces, they really make your meal go ‘pop’.

Sugo Mushroom and pumpkin cannelloni with tofu ricotta

Mushroom and pumpkin cannelloni with tofu ricotta
(Preparation time: 25 minutes, cooking time: 25 minutes)

Pumpkin and mushroom cannelloni
1 tbs Nuttelex (or other butter alternative)
1 leek, white part sliced
300g button mushrooms, finely sliced
5 sprigs of thyme
¼ quarter pumpkin, peeled and grated (I used my blender to grate)
1 cup spinach, finely sliced
1 cup of tofu ricotta (recipe below)
1 jar of Spiral Foods primavera pasta sauce (700g)
Cannelloni tubes x 24
Black sesame seeds
Basil to serve

Method
Preheat oven to 180 degrees. Then begin by frying the sliced leek in the butter in a large saucepan. Sweat the leek for 5 minutes then add the mushrooms and thyme and fry for another 5 minutes. Add the garlic, grated pumpkin and spinach and simmer for 10 minutes until all ingredients are nicely cooked. Taste to season then take off the heat. Once cooled mix this with the tofu ricotta.

In an ovenproof dish, pour half the pasta sauce evenly on the base. Start filling the cannelloni tubes with the ricotta, mushroom and pumpkin mix and lay on the prepared baking dish. Cover with remaining pasta sauce and sprinkle with black sesame seeds. Bake in the oven for 25 minutes or until cannelloni are cooked. Serve with fresh basil and enjoy!

Tofu2 Mushroom and pumpkin cannelloni with tofu ricotta

Tofu and spinach ricotta recipe
1 block of firm tofu
1 tsp nutritional yeast
½ tsp nutmeg
Juice of 1/4 lemon
Handful of fresh basil
Salt and pepper to season

Method
Drain the tofu of any excess liquid. To do this, wrap in household paper then place a heavy object on top (cookbooks on top of a chopping board will do nicely…) and leave for 15 minutes. Place drained tofu in blender with remaining ingredients and wizz. Texture should be crumbly – taste to season.

cannelloni3 Mushroom and pumpkin cannelloni with tofu ricotta

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