Summer Vegetable Cannelloni

Summer Vegetable Cannelloni
  • 4 servings
  • 1 hour to prepare
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  • 50ml olive oil
  • 2 finely sliced banana shallots
  • 4 garlic cloves, crushed
  • 1/2 leek, finely sliced
  • 1 sweet potato, peeled and finely diced
  • 100g chestnut mushrooms, sliced
  • 1 courgette, finely sliced
  • 1/4 Romanesco cauliflower, diced
  • 100g tomato Passata
  • 1tsp mixed herbs
  • 1 bunch basil, torn
  • 8 fresh pasta sheets
  • For The Bechamel Sauce
  • 400ml milk
  • 25g butter
  • 25g plain flour
  • 25g vegetarian Parmesan, grated
  • 100g ricotta cheese
  • Salt and pepper to taste


1. Pre-heat the oven to 190°C / 170°Fan / 375°F / Gas Mark 5.
2. In a large saucepan gently fry the banana shallots, garlic, leeks and sweet potato for a few minutes until they lightly brown at the edges.
3. Add the sliced mushrooms, courgettes and diced cauliflower to the saucepan.Then add the Passata, mixed herbs and torn basil, season to taste and then allow to rest until cool.
4. Divide the vegetable mixture between your pasta sheets and roll up.
5. To make the béchamel sauce, heat the milk in a saucepan whilst melting the butter in another saucepan.
6. Stir in the flour and
then start pouring in
the hot milk a little at
a time over a low heat until all the milk has been incorporated, stirring the sauce so you don’t get lumps and season to taste.
7. Pour a little of the sauce into the base of an ovenproof dish.
8. Place the cannelloni in the dish and pour over the remaining sauce.
9. Finally, sprinkle over pieces of ricotta and
the vegetarian Parmesan and bake for 25 minutes until golden.

Chef’s Tip:
Try this dish as a baked lasagna, instead of rolling up the pasta sheets, simply layer up the vegetable mix between the sheets and top with the Béchamel sauce.