Butternut Squash and Spinach Cannelloni Recipe

I’ve neglected the food part of the blog for a while so I thought I’d write this down, I had a butternut squash to use and came up with this!

Ingredients – Makes 6

A 1KG butternut squash, peeled and diced into 1-2cm cubes

A little olive oil

Freshly ground black pepper

1 onion, peeled and diced

2 cloves of garlic, peeled and crushed

A sprinkle of dried sage

200ml of vegetable stock

175ml white wine

150g of spinach

30g of toasted pine nuts

125g of crumbled vegetarian blue cheese

50g of feshly grated vegetarian Parmesan cheese

1litre of passata

6 sheets of fresh lasagne

Method

Pour a little olive oil into a large pan and add the diced onion, sauté for 5 minutes or until soft.

Add the peeled & diced butternut squash and garlic to the pan, give it a good stir.

Add the herbs, vegetable stock and wine, you may as well pour yourself another glass whilst you’re at it.

Season with freshly ground black pepper, stir, cover and simmer for 15 minutes or until the squash is just soft.

If there’s any liquid left in the pan, drain it off then lightly mash the squash with the back of a spoon.

Add the spinach, crumbled blue cheese, half the parmesan and half of the pine nuts. Stir the mix and cover until the spinach has milted.

Lay out the lasagne sheets and place a hearty spoonful of the mix on each one, roll up and place in a greased baking dish.

Pour the passata over the cannelloni until they are almost covered and sprinkle with the remaining parmesan and pine nuts.

Bake in the oven at 200C for 20-30 minutes or until the pasta is tender.

Penne pasta with bechamel, broccoli and peas recipe

Left over béchamel sauce and some broccoli in the bottom of the fridge, throw it in a pan with some other stuff, quick food!

Ingredients – Serves 4

300g whole wheat penne pasta

680ml of béchamel sauce

1 head of broccoli, washed and cut into bite size chunks

A hand full of frozen peas

Freshly ground black pepper

As much vegetarian Parmesan cheese as you have to hand, grated

Method

Steam the broccoli for about 20 minutes.

Whilst that’s going on, pour some boiling water in to a large pan and add the pasta, cook for around 12 minutes or until it’s done!

Drain the pasta and add it back to the empty pan.

Add the béchamel sauce and heat through.

Throw in a hand full of frozen peas and cook for a few minutes.

Twist in some black pepper.

Add the Parmesan and broccoli and stir in gently.

Serve up!