Creamy Green Cannelloni

These Creamy Green Cannelloni are what dreams are made of!

“These creamy spinach and basil cannelloni are what dreams are made of. The flavours explode in your mouth. You know I love to make comfort food super nourishing and I think we took it to the next level this time! I made a spicy tomato sauce and the combo of heat with the creamy and fragrant filling was amazing.”

“The creamy filling is packed with fibre and nutrients. It’s great to sneak in greens, beans and nuts for the picky eaters in our life and is so delicious! It’s made with white beans, cashew, nutritional yeast, beautiful greens and Califia’s new Original Oat Milk, which is so smooth and super creamy. I love that it’s fortified with calcium and vitamin D, which are two nutrients of focus in a plant-based diet,” says Sarah Cobacho.

RatingDifficultyIntermediate
Tweet SaveShare Share BigOven
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients:
 1.5 cup butter beans
 1 cup Califia Farms Original Oat milk
 0.5 cup nutritional yeast
 1 tsp Garlic powder
 1 cup baby spinach
 ½ cup basil
 ½ cup soaked cashews
 ½ tsp salt
 700g spicy tomato sauce (homemade or store-bought)
 12 cannelloni pasta tubes
 Optional: dairy-free parmesan
Method:
1

Soak the cashews overnight or for 30 minutes in boiling water.

2

To a blender, add the butter beans, nutritional yeast, oat milk, cashew, garlic powder, salt,
spinach, and basil. Blend on high speed until perfectly smooth. Transfer the filling to a piping bag.

3

Spread a bit of tomato sauce to the bottom of an oven-safe dish.

4

Fill up the cannelloni tubes using the piping bag. Spread on top of the tomato sauce.

5

Cover the cannelloni with tomato sauce (generously).

6

Put in the oven, and cook according to the pasta packet instructions (mine took about 30
minutes to cook).

7

Take out of the oven, and sprinkle with dairy-free parmesan. I love to serve it with a simple
rocket side salad dressed in olive oil. Enjoy!

Ingredients

Ingredients:
 1.5 cup butter beans
 1 cup Califia Farms Original Oat milk
 0.5 cup nutritional yeast
 1 tsp Garlic powder
 1 cup baby spinach
 ½ cup basil
 ½ cup soaked cashews
 ½ tsp salt
 700g spicy tomato sauce (homemade or store-bought)
 12 cannelloni pasta tubes
 Optional: dairy-free parmesan

Directions

Method:
1

Soak the cashews overnight or for 30 minutes in boiling water.

2

To a blender, add the butter beans, nutritional yeast, oat milk, cashew, garlic powder, salt,
spinach, and basil. Blend on high speed until perfectly smooth. Transfer the filling to a piping bag.

3

Spread a bit of tomato sauce to the bottom of an oven-safe dish.

4

Fill up the cannelloni tubes using the piping bag. Spread on top of the tomato sauce.

5

Cover the cannelloni with tomato sauce (generously).

6

Put in the oven, and cook according to the pasta packet instructions (mine took about 30
minutes to cook).

7

Take out of the oven, and sprinkle with dairy-free parmesan. I love to serve it with a simple
rocket side salad dressed in olive oil. Enjoy!

Creamy Green Cannelloni
IngredientsDirections

Sarah Cobacho is a French-Australian plant-based nutritionist and recipe creator. Follow her
Instagram here: @_plantbaes_ For more details on Califia Farms visit: califiafarms.com.au or head to
@califiafarmau

Looking for more holiday recipes? Check this out: Roast Cauliflower Mac n’ Cheese

Creamy Green Cannelloni



source https://www.bestdesserts.co/creamy-green-cannelloni/

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