Vegetarian leek & ricotta cannelloni
Cannelloni and lasagna are two pasta dishes that I cook quite regularly. Although I usually go for the more traditional versions (spinach – ricotta or beef) I decided to try a new cannelloni filling with leek & ricotta instead as I had some leeks from making leek soup the previous day.
This leek & ricotta cannelloni is fairly easy to make, the only difficult part is filling the cannelloni tubes but I have a very easy tip for you in the recipe below. It’s such a different flavour than traditional cannelloni but it’s a big hit in our household. I’ve made it a few times now as it’s quite light as well.
|2 cloves of garlic|
|1tablespoon dried sage|
|200ml soy cream (or regular cream)|
|400g tinned plum tomatoes|
|1 mozzarella ball|
|100g tomato paste|
|knob of butter (can be dairy-free)|
|10 cannelloni tubes|