The truth is that on Friday nights I try to not even go to the kitchen 🙅🏽 It´s when I’m so tired for all the week that I usually let the kids choose what they want and I ask for food delivery (everything it´s fair on Fridays, right? 🤷🏽). But yesterday was an exception; I really wanted pasta, good ¡VEGAN! pasta and I know that if I want it, I have to do it myself, given the small variety of vegan restaurants in Madrid. So I thought about  cannelloni with spinach, but in my fridge I also had pumpkin and it got into my head that the pumpkin combined with the spinach would be very good. And thank goodness I came up with that! Because in truth this combination is spectacular! Where I come from we would say; Explosive! 💣😂

So here I leave these “explosive” cannelloni. Please make them at home, I’m sure you won’t regret it.

With love,


Cannelloni with spinach and pumpkin 


1 package of cannelloni plaques (I used lasagna plaques because they are bigger and easier to wrap)

For the filling:

1/2 chopped white onion

2 chopped garlic cloves

1 tablespoon of olive oil

1 cup chopped pumpkin

3 cups chopped ​​spinach

Pepper and salt to taste

For the bechamel:

2 cups oatmeal cream

2 tablespoons vegan butter (I used sunflower butter)

1/2 teaspoon nutmeg

1 tablespoon wholemeal flour

A piece of small pumpkin (this is to flavor the bechamel.) Believe me, this way it is delicious!

2 fresh mint leaves

2 leaves of fresh basil

Salt and pepper to taste


Prepare the plaques according to the instructions of the package and leave them draining on a clean cloth, placed individually so that they don´t stick each other (See video to see how)

For the filling:

In the olive oil stir fry the chopped white onion and garlic. When the onion is transparent, add the cup of chopped pumpkin and the 3 cups of spinach. Cover and let cook for about 10 minutes, once cooked the spinach and pumpkin, add the pepper and salt. Note: If the spinach releases a lot of water, you can leave it on the fire a little bit longer so that the water evaporates. Put 1/4 cup of this bechamel sauce on the spinach and pumpkin and mix well. Reserve the rest.

For the bechamel:

Process in the blender all the ingredients of the bechamel until everything is well mixed, it will be a thick but light and smooth mixture. Then, put the mixture in a pot and add the leaves of basil and fresh mint, also salt to taste. Let boil for 3 to 5 minutes stirring constantly with a wooden spoon.

Assemble the cannelloni by putting a little of the filling in one edge of the plaques and wrap it up. Put the bechamel sauce on top and bake for 20 minutes at 200 degrees Celsius (390 degrees Fahrenheit). You can reserve a bit of the bechamel sauce to put on top of the cannelloni when serving.

Video of the recipe (is in spanish, but at least you can see the process 😂 and you can hear a little spanish to practice)

Remember you can also find me on:
Instagram: @maria_rondon1 
Facebook: @realmariarondon
Subscribe to my Youtube channel:María Rondón


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