"This dish combines plump and earthy mushrooms with onions, garlic and spinach in a creamy white wine and thyme sauce, baked in cannelloni pasta before being topped with chopped, mixed seasonal tomatoes."
Katy
Mushroom & Thyme Cannelloni
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped finely
- 2 cloves of garlic, crushed
- 300g mixed mushrooms (I used button and chestnut), chopped finely
- 2 handfuls spinach leaves
- 20g fresh thyme, finely chopped (or 1 tsp dried chopped thyme)
- Handful of fresh parsley, finely chopped
- 1 tbsp soy sauce
- 50ml dry white white (ensure vegan-friendly)
- 200ml unsweetened soya milk
- Generous pinch of sea salt and black pepper
- 3-4 mixed tomatoes (red, yellow, green if available), chopped and seeds discarded
- 12-16 dried cannelloni tubes (or enough to fill a dish), egg-free
Contributed by Katy
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Moderate
Serves 4 people
Instructions
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Pre- heat the oven to 160C/ Gas mark 3
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In a pan, heat the olive oil and onion until softened but not browned. Stir through the garlic and mushrooms and sautee for 3-4 minutes.
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Add the spinach leaves, thyme, soy sauce and white wine and cook down for 2-3 minutes until the spinach has just willted. Pour in the soya milk and cook for 2 minutes, stirring regularly. Season with salt and pepper.
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Use a teaspoon to fill the cannelloni tubes and arrange into an oven proof dish (you may wish to allow the mixture to cool a little first), reserving some of the creamy liquid. When the pasta tubes are arranged, spoon over the liquid on top of the pasta.
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Bake in the oven for 30-35 minutes until the pasta is softened. Sprinkle over the mixed tomatoes just before serving.
Serving Suggestion
Serve with a peppery rocket and walnut salad.
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