Wat is een heel simpel gerecht met canneloni?
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Niet een heel simpel recept (ook niet heel moeilijk, maar misschien meer werk dan wat jij zoekt) maar wel superheerlijk is deze:
Vegelicious Cannelloni
4-5 zucchini
4-5 carrots
vegetable oil
1 box oven-ready cannelloni tubes
400g can crushed tomatoes
dried herbs of your choice
a little garlic powder
salt & pepper Butternut Sauce:
2 cups grated butternut
1 red onion
10 leaves sage
1 cup vegetable stock
1 tablespoon oil
salt & pepper Directions:
Peel and trim the carrots, then grate them and fry over medium heat in a little oil. Meanwhile grate the zucchini, and add them to the pan when the carrots are about half-cooked. Season mixture to taste and set aside to cool. Roughly chop the red onion and set it frying in a spoonful of oil. Prepare the grated butternut and add it to the onion. Cook, stirring, for a few minutes. Add the veggie stock and chopped sage leaves. Simmer for about ten minutes or until all is soft. Season to taste. Blend until smooth with a stick blender (immersion blender). Pour the tomatoes into the base of a rectangular baking dish. Sprinkle with salt, pepper, dried herbs and a little garlic powder. Fill the cannelloni tubes with the carrot-zucchini mixture. Arrange them in a single layer over the tomato, then pour over your chosen sauce. Bake for 30 minutes or until the pasta tubes are cooked. Allow to cool for 5-10 minutes, then devour. **Note: Feel free to substitute any shredded, cooked vegetables you prefer for the zucchini and carrot. I also like leek and spinach in this dish.** Serves: 2-3
Preparation time: 30 min prep, 30 min baking http://vegweb.com/index.php?PHPSESSID=ee241b7e88fa5fec3fd5c175928b9412&topic=17790.0
4-5 zucchini
4-5 carrots
vegetable oil
1 box oven-ready cannelloni tubes
400g can crushed tomatoes
dried herbs of your choice
a little garlic powder
salt & pepper Butternut Sauce:
2 cups grated butternut
1 red onion
10 leaves sage
1 cup vegetable stock
1 tablespoon oil
salt & pepper Directions:
Peel and trim the carrots, then grate them and fry over medium heat in a little oil. Meanwhile grate the zucchini, and add them to the pan when the carrots are about half-cooked. Season mixture to taste and set aside to cool. Roughly chop the red onion and set it frying in a spoonful of oil. Prepare the grated butternut and add it to the onion. Cook, stirring, for a few minutes. Add the veggie stock and chopped sage leaves. Simmer for about ten minutes or until all is soft. Season to taste. Blend until smooth with a stick blender (immersion blender). Pour the tomatoes into the base of a rectangular baking dish. Sprinkle with salt, pepper, dried herbs and a little garlic powder. Fill the cannelloni tubes with the carrot-zucchini mixture. Arrange them in a single layer over the tomato, then pour over your chosen sauce. Bake for 30 minutes or until the pasta tubes are cooked. Allow to cool for 5-10 minutes, then devour. **Note: Feel free to substitute any shredded, cooked vegetables you prefer for the zucchini and carrot. I also like leek and spinach in this dish.** Serves: 2-3
Preparation time: 30 min prep, 30 min baking http://vegweb.com/index.php?PHPSESSID=ee241b7e88fa5fec3fd5c175928b9412&topic=17790.0
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