Vegan Pumpkin & Cheese Cannelloni
25 min
Vegan
130665
For 2 Portions
250 ml
oat milk
160 g
spinach, fresh
90 g
cannelloni
80 g
vegan cream cheese
30 g
vegan butter
6 leaves
sage, fresh
1/2
yellow onion
1/3
red kuri pumpkin
4 pinch(es) of
nutmeg, ground
1 tbsp
olive oil
1 tbsp
all-purpose flour
1 clove(s)
garlic
pepper
salt
1. All set?
2. Wash pumpkin, deseed, and dice.
3. Heat water in a large pot and cook pumpkin for about 15 min until tender.