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Heura® Cannelloni

Cook Time: 40 mins

Serves: 4

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INGREDIENTS
  • 360 g Heura Original Chunks
  • 20 pasta sheets
  • 1 onion
  • 2 ripe tomatoes
  • 2 garlic cloves
  • ground black pepper
  • salt
  • extra virgin olive oil
  • vegan cheese for melting


Béchamel

  • 60 g flour
  • 60 g margarine
  • 1l vegetable milk without added sugar
  • nutmeg
  • salt


PREPARATIONS

Béchamel

  • In a frying pan, toast flour with margarine until browned. Add boiling milk and stir constantly until there are no lumps. Cook over medium heat for about 15 min.
  • Remove from heat and add a pinch of salt and nutmeg.


The Cannelloni

  • Finely chop garlic and onion and fry in a splash of oil. When they begin to brown, add chopped Heura and sauté. Season with salt and pepper.
  • Add the crushed ripe tomatoes. Mix and set aside.
  • Prepare the pasta sheets as indicated on the pack and separate them on a kitchen cloth.
  • Put a bit of the Heura mixture in the centre of a sheet and roll it up. Repeat for the rest of the pasta sheets.
  • Cover the bottom of a baking dish with béchamel. Layer the cannelloni on top. Add the rest of the béchamel and top with shredded vegan cheese.
  • Bake at 200ºC for 20 min. Ready to serve!

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