This Leek Cannelloni and Squash Carbonara Recipe is a Wintertime Must | Cook With Us | Well+Good
Today, Chef and Founder of the Tepuy Collective, Adriana Urbina shares a flavorful cannelloni carbonara recipe, swapping out pasta for leeks for a low-carb meal. This recipe is gluten free, and can easily be made dairy free or vegan with a few quick swaps. She gives us all of the tips and tricks on how to fill your cannellonis using a make-shift piping bag. This recipe is a hearty winter time must!
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Leek Cannellonis with Winter Squash Carbonara
Ingredients:
3-4 thick leeks, rinsed and cut into around 4 inches long
For Filling:
1 1/2 cups of ricotta
1 teaspoons of salt
Zest of 1 lime
1 Tablespoons of Thyme
1 teaspoon of garlic powder
Remaining leeks
Instructions:
1. Preheat the oven to 375F*
2. Cut the leeks into 4 inch long pieces and carefully push out the inner layers (setting aside for later), leaving 2-layer hollow tubes that look like cannelloni, you’ll need about 12 tubes. Reserve the leftover leeks for the winter carbonara.
3. Chop all the leek leftovers
4. Combine all the ingredients in a bowl and mix very well
5. Fill up the ziploc bag with the ricotta mixture and set aside for assembly
Winter Squash Carbonara:
Ingredients
2 garlic cloves, finely chopped
zest of 1 lemon
1 cup leeks green leaves
3 slices of bacon, chopped ( if you are vegan or vegetarian you can sub for 1 cup of thinly chopped mushrooms)
2 cups of butternut squash, chopped
2 tsp salt and freshly ground black pepper
1 cup of thick coconut milk
1/3 cup finely shredded parmesan cheese, plus more for serving
Instructions
1. Cook bacon or mushrooms in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp
2. Remove bacon while leaving 2 tbsp rendered bacon fat in the skillet. Transfer bacon to a plate lined with paper towels, chop and set aside
3. Add onions to drippings in skillet and saute over medium-high heat for 2 minutes, then add squash and leeks, season with salt and pepper and cook, tossing occasionally for 7 minutes (onions should be beginning to brown lightly)
4. Add in garlic and cook, tossing occasionally, for about 2 minutes
5. Pour in all the coconut milk, sprinkle in smoked paprika cook for 8 minutes
6. Transfer mixture to a blender, blend until mixture is smooth
7. Fill the leek ‘cannelloni’ with the ricotta mixture, using a teaspoon or a reusable ziploc bag to help you fill them
8. Line them up in a lightly greased ovenproof baking dish
9. Pour the winter squash carbonara over the cannellonis
10. Top with parmesan, bacon, chives and more pepper.
11. Drizzle over the remaining oil, then bake for 25 mins, until the cannelloni are tender, and golden
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