Low Fat Pumpkin Spinach Cannelloni Vegetarian Too Food

LIGHT RICOTTA, SPINACH AND PUMPKIN CANNELLONI

Steps:

• Arrange pumpkin on a baking tray covered with parchment paper.
• Drizzle a little olive oil over the top and add thyme sprigs and garlic.
• Roast in a preheated oven to 360F/180F for about 30 min or until soft and cooked through.
• Blanch spinach in a large pot of boiling water, then drain and transfer into a bowl with ice, to cool them down and preserve their bright green color.
• Transfer into a bowl, add half the roasted pumpkin cubes and the rest of ingredients. Season with salt, pepper and a pinch of nutmeg.
• Blend the remaining pumpkin to make a smooth puree and set aside.
• Fold the cannelloni in a large pot of lightly salted boiling water. Cook for about 1-2 min, they should be still hard. Drain and pat dry on a kitchen cloth.
• Fill a piping bag with the ricotta, pumpkin and spinach mixture.
• Hold each cannelloni up on your palm to avoid the filling to escape and fill with the prepared mixture.
• To make the white sauce: simply blend ricotta with a splash of milk/water until it reaches a creamy consistency. Adjust with more liquid if necessary. Season with salt, white pepper, sage and a pinch of nutmeg.
• Layer the bottom of a small 9inch baking dish with half the pumpkin puree, and arrange cannelloni on top.
• Pour over the remaining pumpkin puree and top with white sauce. Season with salt and pepper and bake in the oven to 360F/180F for 15-20 min, until the pasta is cooked through and the edges are slightly crispy.
• Serve immediately and enjoy!

LOW FAT PUMPKIN & SPINACH CANNELLONI (VEGETARIAN TOO!)

Steps:

• Peel and deseed pumpkin; cut into pieces.
• On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
• Reserve 1/4 cup ricotta.
• In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
• NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
• Add egg, egg white and pumpkin to ricotta mixture and combine well.
• Spoon mixture into tubes.
• NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
• NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
• In baking dish, place 1/4 cup passata and 1/2 cup water.
• NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
• Place filled tubes in bottom of pre-sprayed baking dish.
• Top with 1/2 cup reserved ricotta.
• Add 1/2 cup water on top.
• Bake covered for 15 minutes.
• Uncover and bake for an additional 15-20 minutes.
• NOTE: Tubes should be soft and cheese is lightly brown.
• ENJOY!
• NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.

LOW-FAT PUMPKIN PANCAKES

Steps:

• Whisk dry and wet ingredients separately.
• Fold wet ingredients into dry
• Spray nonstick pan with olive oil spray.
• Pour in 1/3 cup batter for each pancake.
• Cook pancakes about three minutes per side.
• Serve with butter and syrup.

TOFU & SPINACH CANNELLONI

Steps:

• Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
• Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
• Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
• Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

ROASTED PUMPKIN & SPINACH RISOTTO

Steps:

• Preheat oven to 200c. Place pumpkin in a large roasting dish, toss through 1 T oil. Bake for 20 mins or until tender.
• Place stock in saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
• Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
• Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
• Serve with parmesan.

PUMPKIN RICOTTA CANNELLONI

Steps:

• Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach.
• Preheat the oven to 180°C Grease a 20 x 27cm ovenproof dish.
• To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper.
• Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.