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Pumpkin Canneloni Recipe (with Video)

Peanut-free, Sesame-free, Soy-free
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By
ahimsaplantkitchen

Discover our Pumpkin Canneloni Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 20min | Cook 1h10min

Ingredients

Filling
- 1 pumpkin
- 1 head garlic
- 1 c Cream cheese, dairy-free
- 5 oz Spinach
- 1 Onion, finely diced
- 3 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
Rest of the Ingredients
- 24 cannelloni tubes
- 2 c marinara sauce
- 0.5 c Cheese, dairy-free, grated
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Directions

Preparing the Pumpkin
1. Wash the pumpkin, remove the seeds, and roughly cut it into chunks. Place on a baking tray.
2. Season with salt and pepper, and coat with olive oil.
3. Remove the tip of the garlic head and drizzle with olive oil.
4. Bake together with the pumpkin for about 25 minutes at 395 degrees F.
5. The pumpkin is ready if you are able to easily pierce it with a fork. It’s not necessary to remove the peel.
Sautéing the Onion and Spinach
1. In the meantime, sauté the onion with salt over medium-high heat until translucent.
2. Add the spinach and cook until wilted.
Creating the Filling
1. Once the pumpkin has cooled, blend it together with the spinach mixture and some vegan cream cheese.
2. This will create a creamy and flavorful filling for your cannelloni tubes.
Assembling the Dish
1. To assemble the dish, coat a baking dish with olive oil and marinara sauce.
2. Fill the cannelloni tubes with the pumpkin-spinach mixture, using a pastry bag for best results.
3. Arrange the filled tubes in the baking dish, then top with more marinara sauce and some grated vegan cheese.
4. Bake at 350 degrees F for about 40 minutes until the pasta is fully cooked and the cheese has melted.

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