# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Cxxg4MMofHb
- **Gondola URL:** https://gondola.cc/posts/13243926-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/1b91733deb.jpg
- **Posted:** 2023-09-29T11:14:10.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

Want to take your cooking skills up a notch, watch joechef_ make a delicious vegan Cannelloni. Here's a recipe that's rich, creamy and easy to make! 

Ingredients (serves 4):
250g Barilla Cannelloni 
2 large onions
2 small carrots
2 celery sticks 
3 garlic cloves
2 cans of drained lentils
120ml white wine
750g spinach 
20g nutritional yeast flakes
nutmeg, to taste 
1L plant-based milk 
70g margarine 
70g plain Flour 
2 ½  tbsp extra virgin olive oil 
salt 
pepper 

Method: 
1. Finely chop the onions, carrots, celery and garlic. Pour oil into a large heavy-based pan, set over medium heat then add in the vegetable.  Add a pinch of salt and cook for 8-9 minutes. 

2. Add ⅔ of the drained lentils along with the white wine and cook until the wine has reduced to almost nothing. Add the spinach, season and continue cooking the mixture over medium heat for 10 minutes until the spinach is wilted and the mixture is bright green.

3. Remove the mixture from the heat, transfer it to a food processor and pulse. Add half of the nutritional yeast, and a pinch of nutmeg and pulse again until just combined. Fold in the remaining lentils to add some extra texture. Allow the filling to cool to room temperature. 

4. Add the margarine to a saucepan, set over medium heat and melt. Once melted, add in the flour and mix to form a paste. Cook the roux for 1 min, then slowly add the warm plant milk whilst constantly whisking to ensure it doesn’t go lumpy. Once all the milk has been mixed in, season it well with salt and a grating of nutmeg. 

5. Preheat the oven to 190°C. Stuff the cannelloni with the filling and arrange it in a baking dish. Cover with a layer of béchamel, scatter over the remaining nutritional yeast. Bake the cannelloni for 15 to 20 minutes, until lightly browned. Remove from the oven and allow to rest for 5-10 minutes before serving with a side salad.

You can discover more Open Recipes on our website, just follow the link in our bio.

#OpenRecipes #ASignOfLove #Barilla

## Stats

- **Views:** 10,797
- **Likes:** 630
- **Shares:** 0
- **Comments:** 29

## Tags

openrecipes, barilla, asignoflove

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