This Spinach Pesto Cannelloni is a creamy and comforting way to pack lots of vegetables into an evening meal. I love how the spinach pesto mixes with the creamy white pasta sauce when cooked, its delicious.

If wanted this could be made vegan or fully dairy free by switching the parmesan and white sauce to a vegan version.

Serves 2

INGREDIENTS

1 Red Pepper

1 Red Onion

1 Courgette

1 Teaspoon Minced Garlic

1 Teaspoon Oregano

Basil Oil

30g Pine Nut Kernels

50g Parmesan Cheese

1 Large Handful Spinach

1 Jar White Pasta Sauce (I’m using Tesco Free From White Lasagna Sauce)

8 Premade Cannelloni Tubes

METHOD

Preheat your oven to 200°C.

Finely dice your onion, courgette and red pepper. Place into a large frying pan with a glug of basil oil, a teaspoon of minced garlic and oregano.

Place over a medium heat and stir intermittently until the vegetables soften.

While the vegetables are softening place 30g pine nut kernels, 20g parmesan cheese, 1 large handful of spinach and a large glug of Basil oil into your blender.

Turn the blender on and continue to add the oil until the mixture is smooth and bright green in consistency.

Add the spinach pesto to the softened vegetables and leave cook through for a few minutes.

Pour a small layer of white pasta sauce over the base of an oven proof pan.

With a teaspoon stuff the cannelloni tubes with the vegetable pesto mixture until full. Lay each full tube in the tray next to each other.

Cover with some more white pasta sauce and grate the remaining parmesan cheese over.

Place in the oven for approximately 40 minutes.

Serve hot with some fresh bread to soak up all the extra sauce.

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