Mushroom Cannelloni ‘Bolognese’
Delicious and hearty Mushroom Cannelloni ‘Bolognese’ recipe made with Violife Creamy Original and Violife Grated Original. Discover the ultimate comfort food!
Keywords
- Main
- vegan comfort food
- family favourite meals
- grated
- family pasta recipes
- vegan recipes to impress
- creamy
- vegan recipes for beginners
- videos
- Easy
- Everyday cooking
- Dining for two
- Italian
- Lunch
- Dinner
- Egg free
- Lactose free
- Nut free
- Vegan
- Dairy free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.violife.com.
Cooking tools:
- Fine-mesh sieve
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Whisk
- Oven
- Stove
- Aluminum foil
- Spoon
Ingredients
- 20 Cannelloni shells
- 1 pack Violife Creamy Original
- 250 g white button mushrooms, finely chopped
- 250 g brown mushrooms, finely chopped
- 100 g Black olives, sliced
- 200 g baby spinach
- 1 onion, dived
- 2 Garlic cloves, chopped
- 100 ml wine
- 700 ml vegetable stock
- extra virgin olive oil
- a few leaves fresh parsley, chopped
- Chili flakes
- a pinch nutmeg
- salt
- pepper
- 1 pack Violife Grated Original
- basil to serve
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