an original recipe rich in vitamin C

You know how much I like to share simple and comforting dishes. A vegetable dish is always a pleasure and if it is easy to prepare we already have all the points to redo it, enjoy it and make it stay between our favorite recipes. Sometimes it’s just a question of “food pairing”, sometimes of the love with which it is made, other times of the hunger for dinner and many other times of the people with whom we share the table and the tablecloth.

Some of these moments happen at Christmas, celebrating these holidays is almost an imposition, even if not everyone likes them in the same way, and it is also a guarantee to sit at different tables and be invited or hosts several times in a short period of time.

If we cook, it often happens that we either repeat and repeat the same recipes, some even inherited, or we like to surprise with new preparations. A palatable result has not so much to do with whether the recipe is old or new. The combination of green vegetables (spinach, broccoli, Swiss chard, wild wheat, turnip greens, etc.) with dairy products (cheese or béchamel) and nuts is always a success.

But a white sauce as succulent as béchamel does not have to be of animal origin only. We can make wonderful vegetable-based white sauces that pair deliciously with any vegetable.

Today I’m going to tell you how to make cannelloni for this holiday; delicate and different. You will surely repeat them because they are an original and colorful starter in addition to being very good.


  1. Preheat the oven to 200 ºC and soak the cashews for 15 minutes in hot water. Then boil water in two saucepans: one large and one small. In the large one, cook the sheets of cannelloni in salted boiling water for 6 minutes, stirring the water constantly so they don’t stick. Drain and stretch each on a clean kitchen towel.

  2. When the small saucepan comes to a boil, add a little salt and blanch the asparagus for 4-5 minutes (depending on thickness). take care to leave the yolks out of the water so that they remain whole. Withdraw after this time. While preparing the sauce, blend the drained cashews with the soy milk, nutritional yeast, a pinch of salt and black pepper for at least 2 minutes with a blender. Add the necessary amount of water or broth so that the sauce is neither too thick nor too runny.

  3. Roll the asparagus with the cannelloni leaves (about 4 asparagus for each square of pasta. Place the packets in a baking dish and cover with the white sauce of your choice, cheese, ground pepper and crushed pistachios. Cook until golden brown Serve with a few leaves of lemon thyme.

Notes: You can use classic bechamel if your option isn’t vegan and even lighten it up with skimmed milk. The variety of cheese can range from the mildest to the most intense, also to everyone’s taste.

See them


Leave a Comment

Your email address will not be published. Required fields are marked *