Kumara, Cashew and Blue Cheese CannelloniPrint this recipe
A classic Italian pasta dish with a twist.
Submitted by blah blah blah cafe/bar in Dargaville
3 small onions, diced
1 tbsp garlic, crushed
2 cups kumara, cooked and mashed
1/2 cup blue cheese, crumbled
1 cup toasted cashew nuts
salt and pepper
sour cream (approx 1/2 cup to bind mixture to a good piping consistency)
large bunch spinach, blanched and sliced (optional)
cannelloni tubes, approxiamately 12 to fill base of medium lasagne dish
2 cups simple red tomato pasta sauce to use as base and topping (homemade or bought variety is fine)
grated cheese to top
Peel, boil and mash the kumara. Sweat onions and garlic over a low heat. In a large bowl combine slightly cooled ingredients adding blue cheese and sour cream last. Stir to combine to a suitable piping consistency. Spread half the red sauce on the bottom of medium sized lasagne dish. Using a piping bag, fill the cannelloni tubes and place on top of the red sauce. Top tubes with the other half of the red sauce and sprinkle with grated cheese.
Bake in a 180 degrees Celsius oven for 30 minutes or until pasta is al dente.
Top with toasted cashew nuts. Serve with a crisp green salad and chunks of ciabatta on the side.