Pumpkin cannelloni in carrot chilli cream – Food & Home Magazine
Pumpkin cannelloni in carrot chilli cream is the perfect balance of creamy, rich and spicy. This is a deliciously hearty, comforting dish.
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Ingredients
- 500g pumpkin, peeled and chopped
- 8 fresh sage leaves
- 3 garlic cloves, chopped
- 30ml (2 tbsp) olive oil
- salt
- freshly ground black pepper
- 125ml (½ cup) Parmesan, freshly grated, plus extra to serve
- 30ml (2 tbsp) mascarpone
- 30ml (2 tbsp) fresh sage, chopped
- 1kg carrots
- 1 chilli, seeded and finely chopped
- 250ml (1 cup) fresh cream
- 250g (1 box) cannelloni
- handful fresh basil
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