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Magic Mince Canneloni
Classic Baked Pasta dish, using 'The Vegetarian Butcher' Magic Mince to create a flavour packedplant based version.
- 0 Minute
- 10 Servings
Ingredients
- 850.00 g The Vegetarian Butcher Magic Mince
- 850.00 g Knorr tomato and basil sauce
- 10.00 g Knorr Professional garlic puree
- 20.00 g Gluten Free Vegetable Paste Bouillon
- 1.00 kg Knorr Collezione Italian Pasta Cannelloni No Pre-Cook
- 250.00 g onions
- 300.00 g button mushroom
- 150.00 g vegan cheese
- 300.00 g tomatoes
- 100.00 ml Knorr White Roux
- 800.00 ml soya milk unsweetened
- 20.00 g parsley
Preparation
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For the filling: Finely dice the onion and sweat until translucent.
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Add ‘The Vegetarian Butcher’ NoMince, chestnut mushrooms and fry for 5 minutes or until it starts to colour.
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Deglace with the KNORR Professional tomato & Basil Sauce, KNORR Garlic Professional puree and chopped tomatoes.
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Simmer until the sauce starts to thicken and chill.
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For the sauce: Whisk KNORR vegetable bouillon paste into boiled soya milk followed by KNORR white roux granules and KNORR professional garlic puree. Cook out for 2 minutes.
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Add grated vegan cheddar.
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To assemble and cook: Pipe ‘The Vegetarian Butcher’ NoMince mixture into the cannelloni shells.
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Transfer the filled cannelloni shells to an oven tray and spread the vegan cheese sauce on top.
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Sprinkle with grated cheese on top and oven bake for 30-45minutes until pasta is cooked. Plate and garnish with some chopped parsley.
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