Pumpkin Cannelloni Recipe Featuring Explore Cuisine Pasta

If you are a pasta lover looking for a healthier option, look no further than Explore Cuisine.  Their pastas are made from  organic chickpeas, beans, and lentils and their nutrional stats are much more diet friendly than their duram wheat counterparts. You can easily give any of your favorite pasta dishees a healthy twist with pasta from Explore Cuisine! Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Their pasta is full of protein, iron, and fiber, making them a much healthier alternative to regular white pasta. These pastas are the perfect alternative to other glutinous pastas, for those watching their gluten intake. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils! The best part, is that they taste great! Many are colorful so they really brighten up your dish! Keep reading to learn more. 

Their super impressive bean patas contain One Ingredient: ORGANIC BEANS. In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Seriously amazing right! Their bean pasta line contains Adzuki, Edamame, Soybean, and Black Bean. Best yet they are all organic. 

Pumpkin Stuffed Green Lentil Cannelloni

Recipe by May I Have That Recipe for Explore Cuisine

Prep time: 45 mins

Cook time: 55 mins

Total time: 1 hour 40 mins

Serves: 3-4 servings

INGREDIENTS

For the Cashew Cream:

• ½ cup raw cashews,
• 1 cup water boiling water
• 1 clove garlic
• 2 tsp nutritional yeast
• ¼ tsp salt
• 6 sheets Explore Cuisine Organic Green Lentil Lasagne
• 2 cups prepared tomato sauce
• 1 t0 2 tsp red pepper flakes (to taste, optional)

For The Filling:

• 15oz canned pumpkin
• 1 teaspoon nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ to ½ tsp salt (to taste)
• ⅛ tsp black pepper

DIRECTIONS

1. To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
2. Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
3. In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
4. While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
5. Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
6. Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
7. To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
8. Drizzle with the remaining cashew cream before serving. Serve warm

For More Information, Visit: 

Explore Cuisine on the web

Explore Cuisine on Twitter

Explore Cuisine on Facebook

Explore Cuisine on Instagram

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