In this blog post, we’ll delve into the art of creating the perfect baked cannelloni pasta that will leave you craving for more.
This comforting and hearty meal with its rich flavors, creamy textures, and satisfying layers, win our hearts and taste buds. This culinary masterpiece is both, flavorful and nourishing. Enter the world of spinach and mushroom baked pasta—a dish that combines mushrooms, vibrant spinach, rich dressing, and perfectly baked pasta. This is a dish that satisfies not just your hunger, but also your soul.
Cannelloni pasta is a type of cylindrical pasta that is usually stuffed with a variety of delicious fillings and then baked in the oven. This pasta variety has its roots in Italy, and its history dates back to the early days of Italian cuisine. Originally, cannelloni was filled with a mixture of minced meat, vegetables, and cheese but you can also experiment with ingredients. So, roll up your sleeves, get creative with your fillings, and embark on a culinary journey that celebrates the beauty of Italian cuisine.
Ingredients and instructions
For this tasty and nourishing vegan dish you need:
- champignons,
- onion, garlic,
- spinach,
- water,
- almond drink,
- tofu,
- soy sauce,
- soy cream (for cooking),
- nutritional yeast and
- spices: salt, garlic powder, dry basil
Finely chop the onion and garlic, and cut the champignons into thin slices. Boil water in a pan, then add onions, garlic and mushrooms. Add salt and chopped spinach. Cover the pan with a lid and cook at a medium temperature for 10 to 15 minutes (or until the vegetables soften). Meanwhile, prepare the cream by mixing all the ingredients for the dressing in a blender. Add it in a pan to the rest of the ingredients and combine well. Put some filling in a baking dish, fill the pasta with the filling, place it in the baking dish and cover all of it with the dressing. Bake for 30 minutes at 200 °C (390 °F).
Recipe
Vegan baked cannelloni
Ingredients
FILLING
- 400 g champignons 12 big mushrooms
- 2 onions
- 2 cloves of garlic
- 1 teaspoon of salt
- 50 g fresh spinach
- 80 ml 1/3 cup water
CREAM
- 150 ml 2/3 cup almond drink
- 110 g 3.5 oz tofu
- 25 g 2 tbsp soy sauce
- half teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dry basil
- 90 g 1/3 cup soy cream for cooking
- 10 g 3 tbsp nutritional yeast
14 cannelloni pasta
Instructions
FILLING
- Finely chop the onion and garlic, and cut the champignons into thin slices.
- Boil water in a pan, then add onions, garlic and mushrooms. Add salt and chopped spinach.
- Cover the pan with a lid and cook at a medium temperature for 10 to 15 minutes (or until the vegetables soften).
CREAM
- Meanwhile, prepare the cream by mixing all the ingredients for the dressing in a blender. Add it in a pan to the rest of the ingredients and combine well.
PASTA FILLING
- Put some filling in a baking dish, fill the pasta with the filling, place it in the baking dish and cover all of it with the dressing.
- Bake for 30 minutes at 200 °C (390 °F).
