Winter vegetable cannelloni

This combination of pulses, turnips and squash works really well and is an easy meatless meal.

Chef Massimo Capra likes to use pulses, along with winter vegetables like cabbages, turnips and squash, in the cold weather. This combination works really well and is an easy meatless meal.

Winter vegetable cannelloni


8 pasta sheets, 6”x 8” size
1 cup lentils, precooked
3 cups baby kale, shredded
1 cup diced squash, precooked
1 cup diced turnip, precooked
1 cup minced onions
2 tbsp minced garlic
1 tsp curry powder
1 tbsp chickpea flour
1 tbsp of chopped fresh parsley
1 tbsp of chopped fresh chives
2 tbsp olive oil
1/2 cup vegetable stock
1 lime
2 tbsp butter, plus more for frying
4 tbsp toasted, sliced almonds
Salt and pepper to taste
Carrot sauce (recipe below)


1. Boil the pasta sheets in plenty of salted water until al dente. Drain and cool in cold water. Lay to dry on a paper towel and set aside.

2. In a pan, add the oil and a little butter. Add the onions and garlic and cook at medium heat until translucent. Add the curry powder and then immediately, the squash, turnip, lentils and kale. Add the vegetable stock and the chickpea flour and cook until the kale is tender. Pour into a bowl, add the fresh herbs and mix well. Taste for correct seasoning and squeeze a in few drops of lime juice. Set aside to cool.

3. Place the pasta sheet in front of you and put a line of vegetable stuffing at the end of the pasta. Roll like a cigar, making sure to tighten the roll as much as possible without squeezing the filling out.

4. Prepare the carrot sauce (below) and keep it warm.

5. Preheat a skillet and add butter. Once foaming, add the cannelloni and fry on all sides to reheat and make crispy.

6. Place them on a scoop of carrot sauce and garnish with the almonds.

Carrot sauce


2 cups chopped carrots, chopped fine
1/2 cup minced onions
1 tsp minced ginger
1 tbsp minced garlic
2 tbsp olive oil
Vegetable stock if needed to thin the sauce
1 can coconut milk
Salt and pepper to taste


1. Preheat a saucepan and add the olive oil, onions, ginger and garlic. Cook until translucent. Add the carrots and coconut milk and simmer until the carrots are tender. Season to taste.

2. Pour the sauce into a high-speed blender and puree very well. Strain if necessary.

Courtesy Massimo Capra