Keto Pumpkin & Spinach Cannelloni


Step 1Pre-heat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Remove skin and seeds from pumpkin and cut into small cubes (around 1 inch/ 2 cm). Place on to roasting tray.

Step 2Cut cauliflower into florets and place on tray with pumpkin.

Step 3Scatter thyme over vegetables, season with salt and pepper and drizzle with olive oil. Roast for approx. 35-45 minutes, until soft and caramelised.

Step 4Remove from oven and let cool. Crumble goat’s cheese into a bowl. Mash pumpkin and cauliflower roughly, you still want quite a bit of texture, just not any huge pieces.

Step 5Place in bowl with goat’s cheese and spinach, and mix through.

Step 6Cut the white ends of your leeks into lengths to suit your lasagne dish.

Step 7Very carefully remove the outer few layers of the leek by slicing through one side and gently unwrapping them. Although this recipe calls for three leeks, you only use a small part of each of them. Store the rest for use in another dish.

Step 8Cook until tender. You’ll have to watch this yourself because the times can really change. You want your leek to be pliable, but not soggy. One ready, remove the leeks from the pot and place in cold water to stop the cooking process.

Step 9Using a stand mixer, combine the cream cheese and the double cream until smooth. Add the basil, Parmesan, garlic and eggs and process until combined.

Step 10Spread about a third of your cheese sauce onto the base of your lasagne dish. Lay your leek tubes out flat and place about three tablespoons of mixture in the centre of each.

Step 11Roll the leek up around the filling, creating a tube and place in your dish, seam side down. Continue filling and rolling until your dish is full.

Step 12Pour and spread the balance of the cheese sauce over the leek tubes (feel free to scrape the bowl and eat it with a spoon!)

Step 13Sprinkle grated cheddar over the top and add a touch of Parmesan.

Step 14Bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for about 30 minutes, or until browned on top and hot through. Serve with a simple fresh green salad. To store, let it cool down, cover and refrigerate for up to 5 days.