Leek Cannelloni with Pumpkin and Ricotta Recipe - WellBeing Magazine
Who doesn't love a good cannelloni dish? This version is healthy, nourishing and deliciously creamy. Enjoy!
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Ingredients
- 700g pumpkin, cut into small 2cm cubes
- 2 large leeks, roots & hard ends removed
- Handful mushrooms
- 2 cloves garlic, finely chopped
- 180g spinach, finely chopped
- Handful fresh basil, finely chopped
- 200g ricotta
- 1 onion, finely chopped
- Pinch sea salt & pepper
- 2 cups tomato passata
- Handful Parmesan cheese
- Handful pumpkin seeds
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