Butternut Squash & Tofu Ricotta Cannelloni
Creamy lemon and herb tofu ricotta stuffed into cannelloni tubes, covered in a rich roasted butternut squash and tomato sauce, topped with melted plant-based cheese and baked until golden. The perfect cosy autumn dinner!
PREP TIME
15 minutes
COOK TIME
1 hour and 20 minutes
INGREDIENTS
28
Serves: 2-3
Ingredients
the sauce
- 1 whole1 whole1 whole Butternut Squash, (small squash) peeled and cut into 2cm cubes
- 1 whole1 whole1 whole Red Bell Pepper, roughly chopped
- 1 whole1 whole1 whole Red Onion, cut into wedges
- 250 grams250 grams250 grams cherry tomatoes, halved
- 1 whole1 whole1 whole Garlic, top sliced off
- 1 tsp1 tsp1 tsp dried italian herbs
- 0.5 tsp0.5 tsp0.5 tsp dried sage
- 1.5 - 2 Tbsp1.5 - 2 Tbsp1.5 - 2 Tbsp Extra Virgin Olive Oil
- 100 - 50 ml100 - 50 ml100 - 50 ml Vegetable Bouillon, add a little at a time until you get the right consistency
- 2 pinch2 pinch2 pinch Maldon Sea Salt Flakes
- 2 pinch2 pinch2 pinch Black Peppercorns, Ground Fresh
tofu ricotta
- 280 grams280 grams280 grams Silken Tofu
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast - Thrive Market
- 1 tsp1 tsp1 tsp Organic White Miso Paste - Thrive Market
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 0.5 tsp0.5 tsp0.5 tsp Lemon Zest
- 1 clove1 clove1 clove Garlic, minced
- 0.5 tsp0.5 tsp0.5 tsp dried Italian herbs
- 2 pinch2 pinch2 pinch Maldon Sea Salt Flakes, to taste
- 2 pinch2 pinch2 pinch Black Peppercorns, Ground Fresh, to taste
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
to assemble
- 12 - 8 pieces12 - 8 pieces12 - 8 pieces cannelloni pasta tubes, enough to fill your baking dish
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp plant-based grated cheese
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Seeds, optional
- 1 Tbsp1 Tbsp1 Tbsp fresh sage, optional
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roast the vegetables. Preheat the oven to 200°C fan. Add the butternut squash, red pepper, red onion, cherry tomatoes and garlic bulb to a large baking tray. Drizzle with olive oil, sprinkle over the Italian herbs, dried sage, salt and pepper, and toss to coat. Roast for 30–40 minutes, turning halfway, until the vegetables are soft and caramelised.
- Make the tofu ricotta. Blend the silken tofu, nutritional yeast, miso, lemon juice and zest, garlic, Italian herbs, apple cider vinegar, salt and pepper until creamy. Taste and adjust the seasoning.
- Blend the sauce. Squeeze the roasted garlic cloves out of their skins and add them to a blender with all the roasted vegetables and their juices. Blend until smooth, adding vegetable stock gradually until the sauce is silky and pourable. Taste and adjust the seasoning.
- Fill the cannelloni. Spread a generous layer of sauce across the bottom of a baking dish. Fill the dried cannelloni tubes with the tofu ricotta and arrange them in a single layer.
- Add the sauce and cheese. Pour the remaining sauce over the cannelloni, ensuring every tube is completely covered. Add a little extra hot vegetable stock if needed, as the dried pasta will absorb liquid as it cooks. Sprinkle generously with plant-based cheese.
- Bake. Cover the dish tightly with foil and bake at 180°C fan for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is golden and the pasta is tender. If the pasta is still firm, add a splash of hot stock, cover again and bake for a further 5–10 minutes.
- Serve. Leave to rest for 5 minutes, then finish with pumpkin seeds and fresh sage, if using.
Notes
- Make sure the roasted vegetable sauce is smooth but still pourable, as dried cannelloni absorbs plenty of liquid while baking.
- Ensure all the cannelloni tubes are completely covered in sauce to help them cook evenly.
- Cooking times may vary depending on the brand of cannelloni. If the pasta is still firm, add a splash of hot vegetable stock, cover and bake for a little longer.
- For a more golden, cheesy topping, bake uncovered for the final 10–15 minutes.
- Best served fresh from the oven with a sprinkle of pumpkin seeds and fresh sage.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 454 |
| Fat: | 108 g |
| Carbohydrates: | 22 g |
| Protein: | 26 g |
| Cholesterol: | 91 g |
| Sodium: | 7672 mg |
| Fiber: | 95 g |
| Sugars: | 15 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
Leave a Reply
You must be logged in to post a comment.