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Delicious & Sons

Spinach & Pine Nut Vegan Cannelloni with Truffle Bechamel Sauce

Vegan recipesVegetarian recipesGluten-free recipes
Spinach & Pine Nut Vegan Cannelloni with Truffle Bechamel Sauce — Delicious & Sons

Ingredients:

For the truffle béchamel sauce

  • 1 ½ tbsp. flour
  • 1 ½ tbsp. butter
  • 1 ½ cup milk
  • 1 tsp. Nutmeg

Preparation:

  1. Pre-heat the oven to 350ºF.
  2. Cook the cannelloni according to its indications, drain, dry, and reserve.
  3. Heat olive oil in a pan on medium heat and add the garlic cloe cut in half.
  4. Toast the garlic clove in the oil, infusing the oil with the garlic flavor.
  5. Add the raisins and pine nuts, toast the pine nuts 1 minute, careful not to let them burn.
  6. Add the spinach and mix well. Cook for a few minutes until the spinach is just cooked through.
  7. Remove from stove and let sit for 5 minutes.
  8. Drain well, remove the two garlic clove halves, and season with for salt and pepper.
  9. Fill each cannelloni evenly with the spinach mixture and gently roll each one closed.
  10. In a baking dish, cover the bottom with a thin layer of truffle béchamel sauce, and place the cannelloni on top.
  11. Cover the cannellonis with the rest of the truffle béchamel sauce.
  12. Bake for about 5-10 minutes until the sauce start to bubble.
  13. Remove from oven and serve immediately.

For the truffle béchamel sauce:

  1. Prepare a roux: in a saucepan on low-medium heat, melt butter in a sauce pan and once melted add flour
  2. Stir constantly with a wooden spoon until the mixture takes on a smooth, liquid paste-like texture, and should be golden brown in color. About 6-8 minutes.
  3. Meanwhile, heat the milk.
  4. Add 1/4 of the milk and let boil for 30 seconds, and then mix vigorously.
  5. Slowly add the rest of the liquid mixing until well blended.
  6. Add a teaspoon of nutmeg.
  7. Add 3 tablespoons of Black Truffle Sauce and mix well.
  8. Let simmer for 3 more minutes on low heat careful not to let the bottom burn.
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