Spinach Cannelloni with Roasted Beetroot

Ingredients by component

Spinach tofu cannelloni

• 250 g egg-free cannelloni
• 400 g firm tofu
• 350 g spinach
• 650 g tomato passata
• 25 g nutritional yeast
• 25 ml olive oil
• 10 g garlic
• 5 g salt

Roasted beetroot

• 700 g beetroot
• 20 ml olive oil
• 15 ml balsamic vinegar
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Spinach tofu cannelloni: Blanch spinach for one minute, cool, squeeze dry and chop. Dry and crumble tofu; mix with spinach, nutritional yeast and half the salt.
3. Spinach tofu cannelloni: Heat garlic in oil for 30 seconds, add passata, 200 ml water and remaining salt and simmer 10 minutes.
4. Spinach tofu cannelloni: Fill cannelloni. Spread one-third of the sauce in a dish, add pasta and cover with the remaining sauce. Precook if required by the packet.
5. Spinach tofu cannelloni: Bake covered at 190°C for 35 minutes, then uncovered for 10–15 minutes. Check pasta is tender with a knife.
6. Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.
7. Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.