Pasta-Free Spinach and Mushroom Cannelloni Recipe

Hubby loves pasta in all shapes and forms, but he is watching his weight, he has lost over 2 stones, but has another stone to go. One of his favourites is filled-pasta and cannelloni, so we had a go at making pasta-free cannelloni using eggs instead to make the base.

We love cooking with eggs, you can make quick family recipes such as Breadless Mushroom and Bacon Pizza, so tasty and healthy too! Besides, eggs are naturally packed with vitamins and minerals, so you can feel satisfied that your family will be getting benefits from protein to vitamin D and B vitamins.

Pasta-Free Spinach and Mushroom Cannelloni Recipe
Pasta-Free Spinach and Mushroom Cannelloni Recipe

Pasta-Free Spinach and Mushroom Cannelloni Recipe (Serves 4)

Ingredients:

  • 5 eggs
  • 2 tbsp olive oil
  • 100 ml of milk
  • 2 small onions (1 large), diced
  • 300g mushroom, sliced
  • 200g spinach
  • 250ml single cream
  • 100ml passata sauce
  • 100g cheddar cheese, grated
  • Salt and pepper to taste
Cannelloni Base - Egg Pancakes
Cannelloni Base – Egg Pancakes

Method:

Beat eggs with the milk, season with salt and pepper.

Heat up one spoon of olive oil in a small frying pan over medium heat and pour the mixture, around 2 spoons at the time. You only need a thin layer of the mixture covering the pan, similar to pancake. Cook for a couple of minutes, until the eggs are set. Reserve.

Repeat until the mixture finishes.

Gluten Free Creamy Cannelloni
Gluten Free Creamy Cannelloni

To make the filling, heat one spoon of olive oil in a large, heavy base saucepan, add the onions, fry over gentle heat for 2-3 minutes, until softened. Add the mushrooms and sauté for another 2 minutes.

Once the mushroom is cooked, add handfuls of spinach and cook until just wilted. Add more spinach little by little, until all the spinach has been used. Squeeze any excess liquid out of the mixture and add half of the cream, cook for another 5 minutes.

Pasta-Free Spinach and Mushroom Cannelloni
Pasta-Free Spinach and Mushroom Cannelloni

Preheat the oven to 180C, spoon some of the mushroom and spinach mixture on each egg pancake, roll and place on an ovenproof dish. Repeat until all the egg pancakes and mixture have been used.

Make the creamy tomato sauce by mixing the passata sauce with the rest of the cream, season with salt and pepper and cook for around 5 minutes. Place the sauce on top of the cannelloni, covering them, add the grated cheese. Bake for around 15-20 minutes, or until golden and bubbling.

Pasta-Free Spinach and Mushroom Cannelloni
Pasta-Free Spinach and Mushroom Cannelloni

Once the cannelloni was out of the oven, it looked like just a pasta version, without all the calories and carbohydrates. The whole family enjoyed it, little man was a bit confused and didn’t know whether he was having pasta or omelette. We will be making it again soon as it is a very tasty dish and delicious too!

This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk Shortcuteggsperts

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