Creamy Pesto Cannelloni

Mince

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. In a large wok or saucepan, fry the onion in a little oil until lightly golden.
3. Add the courgette, carrot and mushrooms and fry for a further 5 minutes, stirring frequently.
4. Add the garlic and fry for a further minute.
5. Stir in the tomato puree, red wine, tinned tomatoes, syrup (or sugar) and stock. Bring to the boil, turn down the heat and simmer for around 20 minutes. Taste the mixture and add salt and pepper if needed.
6. Set aside and leave to cool slightly.

Béchamel

1. Using a medium saucepan, melt the spread on a low heat.
2. Take the saucepan off the heat and stir in the flour until you have a paste.
3. Return the pan to the heat, turn up to medium and very gradually add the soya milk, stirring continuously to avoid lumps.
4. Once the sauce has thickened, add the mustard, nutmeg and optional extras. Use a balloon whisk to get rid of lumps if necessary.
5. Try the sauce and add salt to your taste. Stir through the pesto (bought or homemade). Set aside.

Assembly

1. Using a baking tray (12″x 10″x 2″ approx.), pour half of the béchamel and spread evenly across the bottom of the tray.
2. Stuff the cannelloni with the mince mixture using a teaspoon and line them up over the béchamel layer until the tray is completely covered.
3. If you have any leftover mince then add another layer over the cannelloni tubes. The rest you can freeze to make a spag bol.
4. Pour the remaining béchamel over the top and spread evenly. Top off with the grated cheese.
5. Cover the top of the dish in foil and place in the oven.
6. Cook for 30 minutes, remove the foil and place back in the oven for another 15 minutes.

Serving suggestions: fresh basil, toasted pine nuts, garlic bread and salad. Enjoy 🙂