Pumpkin and nasturtium cannelloni

Ingredients for 3 servings:

• 14 cannelloni
• 450 g Hokkaido pumpkin(s)
• 150 g potatoes
• 1 small onion(s)
• 2 garlic cloves
• 20 nasturtium flowers
• 20 nasturtium leaves
• 100 g cashew butter
• 3 tsp, heaped cheese substitute (vegan Parmesan)
• 100 ml coconut milk
• Salt
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash the pumpkin, quarter it, remove the seeds, and dice it with the skin on. Peel, wash, and dice the potatoes, then boil them together in salted water for about 10-15 minutes until soft. Peel and finely chop the onion and garlic, and sauté them in 1 tablespoon of oil, then set aside. Finely chop 17 nasturtium flowers and 17 leaves. Once the pumpkin and potatoes are tender, drain the cooking water, reserving the water. Mash the pumpkin and potatoes, leaving some small pieces in. Add the garlic, onion, and finely chopped nasturtium. If the mash is too thick, add a little of the reserved cooking water. The consistency should be like mashed potatoes. Season with salt and turn the chili grinder twice. Preheat the oven to 180 degrees Celsius. Fill the cannelloni with the puree using a piping bag. For the sauce, combine the cashew butter with Parmesan cheese, coconut milk, and 200 ml water in a blender and blend thoroughly. Season with salt and freshly ground chili. Pour one-third of the sauce into the casserole dish, layer the cannelloni on top, pour the remaining sauce over the sauce, and bake the casserole in the oven for about 25-35 minutes. Garnish the casserole with the remaining 3 nasturtium leaves and flowers. Don’t worry about the spiciness of the nasturtiums—they will evaporate when heated.