Pumpkin Cannelloni Recipe - Great British Chefs

Ingredients

• 250g of cannelloni tubes
• 100g of Emmental, grated
• 125g of pumpkin seeds, toasted
• 1/4 pumpkin, (700g) peeled and diced
• 1 dash of vegetable oil
• 3 pinches of salt
• 2 pinches of black pepper
• 500g of spinach
• 40g of low fat cream cheese
• 2 pinches of ground nutmeg
• 1/2 onion, peeled
• 1 garlic clove
• 6 cloves
• 600ml of skimmed milk
• 1/2 tsp salt
• 2 bay leaves
• 25g of unsalted butter
• 3 tbsp of plain flour
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp of balsamic vinegar
• 500g of passata, sieved
• 4 tbsp of tomato purée
• 1 tbsp of caster sugar
• 1/4 bunch of fresh thyme
• 1/2 tsp pepper