Summer Vegetable Cannelloni Recipe - Booths

Ingredients

• 50ml olive oil
• 2 finely sliced banana shallots
• 4 garlic cloves, crushed
• 1/2 leek, finely sliced
• 1 sweet potato, peeled and finely diced
• 100g chestnut mushrooms, sliced
• 1 courgette, finely sliced
• 1/4 Romanesco cauliflower, diced
• 100g tomato Passata
• 1tsp mixed herbs
• 1 bunch basil, torn
• 8 fresh pasta sheets
• For The Bechamel Sauce
• 400ml milk
• 25g butter
• 25g plain flour
• 25g vegetarian Parmesan, grated
• 100g ricotta cheese
• Salt and pepper to taste