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Roasted pumpkin, leek and mushroom cannelloni
Mains

Roasted pumpkin, leek and mushroom cannelloni

Serves: 4
Time to make: 45 mins

Total cost: $ 22.28 / $ 5.57 per serve

(at time of publication)


Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.

Day 1: Chicken, lentil and kumara curry

Day 2: Meatballs in tomato and eggplant sauce with couscous

Day 3: Roasted pumpkin soup with hazelnut and parmesan toasts

Day 4: Fish stir-fry with broccoli and ginger

Day 5: Roasted pumpkin, leek and mushroom cannelloni (above)

Day 6: Chicken, eggplant and capsicum bake with cauliflower mash

Day 7: Spiced pilaf with meatballs, currants and baby spinach

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Photographer: Mark O'Meara

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