Tagliatelle with pumpkin and mushrooms
by
88 recipes
Cannelloni at Pumpkin and Topinambur
ingredients
servings
3
Cannelloni, egg pasta
250 oz
Pumpkin
700 oz
Jerusalem artichokes
250 oz
Extra virgin olive oil
to taste
Pepper
to taste
Iodized salt
to taste
Parsley
5 teaspoons
Grated Parmesan cheese
4 spoons
Vegan vegan bechamel
300 oz
first courses from Italy
Cannelloni at Pumpkin and Topinambur
Cannelloni at Pumpkin and Topinambur
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Pumpkin and Topinambur Cannelloni are a first vegetarian dish ready in a short time and rich in taste, ideal for the autumn season. The pumpkin is really versatile in the kitchen, it is rich in properties and benefits and is poor in calories. The Pumpkin and Topinambur cannons are a delicious alternative to classic cannelloni.
preparation
step 1
Boil the pumpkin and the topinambur in small amounts for 20 minutes.
step 2
When the water has withdrawn, adjust the salt and pepper and continue cooking for a few minutes.
step 3
Add the parsley.
step 4
Meanwhile, place a bit of veggies on a baking tray. (Check out my Video Recipe for Beet Vegan Veg Curcuma).
sponsor of the author
step 5
By hand we make cannelloni with pumpkin and topinambur.
step 6
At this point sprinkle the cannelloni with another biscuit, the squash cut into thin slices, grated parmesan cheese, parsley and a line of evo oil.
step 7
Bake at 200 ° for about 20 minutes.
step 8
On my YouTube Channel you can also find the VideoRicetta. I wait for you!
