Roasted Pumpkin, Leek and Goat's Cheese Cannelloni Recipe

Ingredients

• 600g pumpkin, deseeded, peeled, cut into 2cm cubes
• olive oil cooking spray
• 40g butter
• 2 tbsp plain flour
• 1¼ cups skim milk
• 1 tbsp olive oil
• 2 leeks, trimmed, washed, thinly sliced
• 2 garlic cloves, crushed
• 400g italian tomato sauce
• 100g goat’s cheese, crumbled
• ½ cup walnuts, finely chopped
• ¼ cup sage leaves, finely chopped (or 2 tsp dried sage)
• 400g fresh pasta sheets
• ¼ cup parmesan, finely grated