Low Fat Mushroom Cannelloni |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A low fat version of the classic. The infusions allow some extra flavour as I find some low fat food bland. Ingredients:
200 g pasta, 8 cannelloni tubes |
50 g frozen peas |
50 g butter |
85 g mushrooms |
1 tsp chopped basil |
150 ml milk |
1 small onion, skinned and sliced |
20 g carrot, whole stick for infusion |
20 g celery, whole stick for infusion |
5 g butter |
25 g flour |
1 salt and pepper |
Directions:
1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease a shallow ovenproof dish. Bring a large pan of salted water to the boil, add the cannelloni tubes and cook for 5-7 minutes or according to the manufacturers instructions Meanwhile, heat the butter in a frying pan, add the mushrooms and sauté for a few minutes until just beginning to soften. Add the mushrooms, peas and basil to the béchamel sauce and heat gently for 5 minutes, stirring from time to time. Adjust the seasoning.. Drain the cannelloni well and stuff with the mushroom mixture. Place in the greased dish, sprinkle with the grated cheese and bake for 15-20 minutes until brown and bubbling. Serve immediately.
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