step by step guide to prepare quick Vegie cannelloni with pink sauce

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegie cannelloni with pink sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegie cannelloni with pink sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegie cannelloni with pink sauce is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 tablespoon olive oil
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • Pinch dried chillies, optional
  • 400g cauliflower, trimmed, coarsely chopped
  • 250g cup mushrooms, coarsely chopped
  • 1/4 cup chopped fresh basil leaves, plus extra, to serve
  • 1/3 cup chopped fresh continental parsley, plus extra, to serve
  • 120g (1 1/2 cups) coarsely grated cheese, such as cheddar or mozzarella
  • 180ml (3/4 cup) tomato pasta sauce
  • 2 tablespoons cr�me fra�che, sour cream or thickened cream
  • 125ml (1/2 cup) water
  • 6 fresh lasagne sheets

Method

  • Step 1
    Heat the oil in a large frying pan over high heat. Add the onion. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until golden. Add the garlic. Cook, stirring, for 1 minute or until aromatic. Stir through chilli, if using. Add the cauliflower and mushroom. Cover. Cook, stirring often, for 10 minutes or until cauliflower is tender. Transfer mixture to a bowl. Stir through basil, parsley and 40g (1/2 cup) cheese. Season well.
  • Step 2
    Combine the pasta sauce, creme fraiche and water in a jug. Pour into a 24 x 31cm baking dish.
  • Step 3
    Preheat oven to 180C/160C fan forced. Place a pasta sheet on a work surface. Place one-sixth of the cauliflower mixture along a short side of the sheet. Roll up and place in the dish. Continue with the remaining cauliflower mixture and pasta sheets. Sprinkle with the remaining cheese. Cover with baking paper and foil and bake for 25 minutes. Remove the paper and foil and bake for a further 15 minutes or until bubbling and cheese is golden. Sprinkle with extra basil and parsley leaves to serve.

So that’s going to wrap it up for this exceptional food Vegie cannelloni with pink sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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