Butter bean and kale cannelloni

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the onion, garlic and mushrooms. Season with salt and pepper and fry gently for 4-5 minutes.

3. 3

   Add the kale to the pan and cook for 2-3 minutes until starting to wilt and soften. Remove the pan from the heat and set aside to cool slightly.

4. 4

   Crush the butter beans with your hands into a large mixing bowl and add the onion, kale and mushroom mixture, basil leaves and stems, lemon zest and juice, vegan cream cheese and half the vegan hard cheese. Season again, to taste, with salt and pepper.

5. 5

   Transfer the filling mixture to a reusable piping bag and pipe the mixture into the cannelloni shells.

6. 6

   Add a third of the tomato passata to the bottom of a baking dish. Place the filled cannelloni shells on top, then pour over the remaining passata. Dot the whole basil leaves and top with the remaining grated cheese. Drizzle with a little olive oil, season with salt and pepper, then bake for 30-35 minutes.

7. 7

   Once baked, serve the cannelloni straight away.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.