Creamy Green Cannelloni

This Creamy Green Cannelloni is a perfect blend of spicy tomato sauce and a rich, green, creamy filling topped with a delicious liquid mozzarella. Perfect for vegan pasta lovers and gatherings!

Author Sarah Cobacho (plantbaes.com)

PREP TIME30

COOK TIME30

TOTAL TIME1

Servings 3

Course Main Course

Cuisine Italian-Inspired

Keyword basil, beans, cashews, chili, Creamy, garlic, nutritional yeast, Nutritious, pasta, plant-based, soy milk, spinach

Ingredients

12 Cannelloni Pasta Tubes

Spicy Tomato Sauce

1 tsp Olive Oil
6 Garlic Cloves, Minced
700 g Passata tomato purée
1 tsp Red Chili Flakes
½ tsp Coconut Sugar
10 fresh basil
Salt and pepper to taste

Creamy Green Sauce

⅓ cup Cashews
1.5 cups cooked butter beans
1 cup Soy Milk
⅔ cup Nutritional Yeast
1 cup Baby Spinach
½ cup fresh basil packed
¼ tsp sea salt flakes
3 cracks freshly cracked black pepper

Liquid Mozzarella (optional)

1 tbsp Tapioca Flour
40 ml Soy Milk
2 tsp Olive Oil

Instructions

Start by soaking cashews in boiling water for 20 minutes. Meanwhile, preheat your oven to 400 °F.
For the spicy tomato sauce, heat olive oil in a saucepan over medium heat. Add minced garlic, cooking until fragrant, about 2-3 minutes. Stir in passata, chili flakes, coconut sugar, basil leaves, and salt & pepper. Cover and let it simmer for 10 minutes, stirring occasionally.
Add butter beans, nutritional yeast, soy milk, cashews, spinach, basil, salt, and pepper to a blender. Blend on high speed until smooth.
Transfer the filling to a piping bag. Spread a bit of the spicy tomato sauce across the bottom of an oven-safe dish.
Arrange the cannelloni tubes in the dish, standing up, and fill them with the green sauce. Gently press down to secure. Cover generously with more spicy tomato sauce.
Blend the Liquid Mozzarella ingredients. Drizzle over the top of the dish and spread evenly with a spatula.
Bake in the oven according to pasta packet instructions, about 30 minutes. Serve with a side salad.

Video

Nutritional Information - Per Serving