Name: Cannelloni with Vegetable Brousse and Mint
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 item cannellonis; 75 g brousse végétale; 100 g spinach; 0.75 item onion; 0.5 clove garlic; 6.25 item mint; 12.5 ml vegetal cream; 12.5 ml white wine; 125 ml tomato coulis; 1.25 g thyme; 0.25 item bay leaf; 5 ml olive oil; 1.25 g salt; 0.5 g pepper

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Cannelloni with Vegetable Brousse and Mint

Cannelloni with Vegetable Brousse and Mint

A delightful dish combining cannelloni filled with a creamy vegetable brousse and fresh mint, topped with a rich tomato coulis.

This meal provides a healthy and satisfying option, rich in vegetables and plant-based protein, suitable for a light yet filling dinner.

Source

Ingredients:

4
item
cannellonis
75
g
brousse végétale
100
g
spinach
0.75
item
onion
0.5
clove
garlic
6.25
item
mint
12.5
ml
vegetal cream
12.5
ml
white wine
125
ml
tomato coulis
1.25
g
thyme
0.25
item
bay leaf
5
ml
olive oil
1.25
g
salt
0.5
g
pepper

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Instructions:

Prepare the vegetable brousse and set it aside in the fridge.
Wash and sort the spinach. Finely chop them with a knife. Sauté in a little olive oil covered for 5-10 minutes until they release their water. Drain by pressing.
Peel and finely slice 2 onions. Sauté them in olive oil for a few minutes while stirring. Peel and chop the garlic cloves and add them to the pan. Off the heat, add the spinach and vegetable brousse, mixing well. Pour in the vegetable cream and season to taste. Add thyme and finely chopped mint. Mix thoroughly and set aside.
For the coulis, peel and finely slice the last onion. Sauté in a little olive oil. Pour in the tomato coulis, white wine (or vegetable broth), add the bay leaf, salt, and pepper. Let simmer for about 15 minutes, stirring occasionally.
Fill the cannellonis with the filling using a rounded knife. Arrange them in a greased dish. Cover well with the coulis and bake for about 30 minutes in a preheated oven at 180°C.

Nutrition	Per Serving 456 g	Per 100g
Energy	301.3 kcal	66 kcal
Protein	15.4 g	3.4 g
Fibre	4.9 g	1.1 g
Salt	0.4 g	0.1 g
Sugar	7.9 g	1.7 g
Carbohydrates	37.2 g	8.2 g
Fat	14.7 g	3.2 g

Environmental	Per Serving 456 g	Per 100g
CO2	0.6 kg	0.1 kg
Water	2.9 l	0.6 l

4
item
cannellonis
75
g
brousse végétale
100
g
spinach
0.75
item
onion
0.5
clove
garlic
6.25
item
mint
12.5
ml
vegetal cream
12.5
ml
white wine
125
ml
tomato coulis
1.25
g
thyme
0.25
item
bay leaf
5
ml
olive oil
1.25
g
salt
0.5
g
pepper

Prepare the vegetable brousse and set it aside in the fridge.

Wash and sort the spinach. Finely chop them with a knife. Sauté in a little olive oil covered for 5-10 minutes until they release their water. Drain by pressing.

Peel and finely slice 2 onions. Sauté them in olive oil for a few minutes while stirring. Peel and chop the garlic cloves and add them to the pan. Off the heat, add the spinach and vegetable brousse, mixing well. Pour in the vegetable cream and season to taste. Add thyme and finely chopped mint. Mix thoroughly and set aside.

For the coulis, peel and finely slice the last onion. Sauté in a little olive oil. Pour in the tomato coulis, white wine (or vegetable broth), add the bay leaf, salt, and pepper. Let simmer for about 15 minutes, stirring occasionally.

Fill the cannellonis with the filling using a rounded knife. Arrange them in a greased dish. Cover well with the coulis and bake for about 30 minutes in a preheated oven at 180°C.