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Roasted Pumpkin, Leek and Goat’s Cheese Cannelloni

Roasted Pumpkin, Leek and Goat's Cheese Cannelloni recipe, brought to you by MiNDFOOD.

Roasted Pumpkin, Leek and Goat’s Cheese Cannelloni

Serves 4

600g pumpkin, deseeded,

peeled, cut into 2cm cubes

olive oil cooking spray

salt and pepper, to season

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

1 Preheat oven to 200C. Line a baking tray with baking paper. Put pumpkin on baking tray, spray with oil and season with salt and pepper. Bake for 20 minutes. Once cool, transfer to a bowl and mash. Set aside.

2 To make white sauce, heat butter in 
a saucepan over medium heat. When melted add flour and stir. Cook for 1 minute. Remove from heat and add milk, stirring constantly. Return to heat and, while stirring, bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat and cover with baking paper to prevent a skin forming. Set aside.

3 Reduce oven to 180C. Grease a large, shallow ovenproof dish. Heat oil in 
a frying pan over medium heat. Add leek and cook for 4 minutes. Add garlic and cook for 1 minute. Remove from heat. Spread a third of the tomato sauce in prepared dish. Combine leek mixture, pumpkin, cheese, walnuts and sage in 
a bowl. Season with salt and pepper.

4 Put a 16cm x 11cm pasta sheet on a flat surface. Put ¼ cup of pumpkin mixture along a long edge. Roll to enclose filling and put in baking dish. Repeat with remaining pasta sheets. Drizzle remaining tomato sauce over pasta and top with white sauce. Sprinkle with parmesan and bake for 30–40 minutes or until pasta is golden on top. Stand for 10 minutes before serving.

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