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Butter bean and kale cannelloni
Fruit and vegetables
1
onion
, finely chopped
3
garlic
cloves, crushed
200g/7oz
chestnut mushrooms
, finely chopped
150g/5½oz
kale
, shredded
handful fresh
basil
, 5–6 leaves retained, the rest roughly chopped, stems finely chopped
1
lemon
, zest and juice
Tins, packets and jars
1 x 400g/14oz tin
butter beans
, drained and patted dry
700ml/1¼ pint tomato
passata
Cooking ingredients
1 tbsp
olive oil
, plus extra for drizzling
salt and ground
black pepper
Dairy, eggs and chilled
50g/1¾oz vegan
cream cheese
50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated
Other
20–25 dried
cannelloni
pasta shells
Back to recipe
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