Multigrain flour pasta with spinach that is served as a pasta. A healthy and tasty pasta, complete with the rich tomato sauce and cheese. I assure you, all will love it! Let’s check out Fusion Cannelloni.
A few weeks ago, I created this recipe for an amazing contest by the prestigious Indian Federation of Culinary Associations. When the jury picked my recipe as one of the finalists, my joy knew no bounds!
So this is the details of how to make healthy pasta with multigrain flour. I chose to use this flour for health reasons. It is awesome that ITALMOPA is bringing in a wide range of flours that we can select as per need. Read more about which is the apt kind of flour to use in this great write-up
Multigrain Pasta — Recipe for the Fusion Cannelloni
Fusion Cannelloni with spinach and cheese in a creamy tomato sauce is a crowd pleaser. The popular spinach and paneer combination (palak paneer) from India is presented in a whole new avataar in this Italian pasta dish.
Additional flavours of the parmesan and feta cheeses along with the quintessential mozarella topping melts into a dish that is simply bubbling with flavours. The tomatoes and basil lend their bit to the satisfaction of each bite.
The use of multigrain flour adds to the nutritive quotient of the dish. Rolling it into flat circles similar to the roti and smearing the filling before rolling it up creates the layers that are unique to this recipe, as seen in the video.
Fusion PastaCourse: MainCuisine: FusionDifficulty: Medium
This fusion cannelloni recipe unites taste with health, and brings two rich cuisines together in one delicious feast. The resulting textures and flavours remind us that we are not so different from each other! What a beautiful way to explore cultures across the seas!
Multigrain flour 150 g + 1 tsp
Eggs 2 (large)
Salt 1 + 1 + 1 tsp
Basil leaves 15 to 20 nos
Milk 2 to 4 tbsp (only if needed)
Butter 1+ 1 tbsp (can also use olive oil)
Garlic pods 6 (peeled)
Green chilli 1
Spinach leaves 150 g
Paneer 150 g
Parmesan cheese 1-2 tbsp
Feta cheese 1 tsp
Black Peppercorns 1 + 1 tsp
Tomatoes, washed, 4
Onion, chopped, 1
Tomato puree from can or carton, 100 ml
Tomato sauce 1 tbsp
Tomato powder, good quality, 1 tsp
Dry herbs (Italian mix) 1 tsp
Cheddar cheese 2 tbsp
Mozarella cheese 3 tbsp or more
- Part 1: The dough.
- Combine the flour, 1 tsp salt, 4 chopped basil leaves and eggs into a firm dough, using a few spoons of milk if it is too dry. After kneading well for 5-8 minutes, put it in a box and keep aside for one hour.
- Part 2: The Filling.
- In pan, heat 1 tbsp butter. Add 2 garlic pods, a green chilli and the spinach. Fry for 2-3 minutes.
- Add water, cover and cook till the water is absorbed. Cool and blend it with paneer, parmesan and feta cheese. Adjust the salt and add freshly ground pepper. Keep aside.
- Part 3: The Tomato Sauce.
- Char tomatoes on an open flame. Cool and remove the skin. Chop or puree coarsely.
- In pan, add 1 tbsp butter and fry 4 crushed garlic pods. Add onions and fry. Now the prepared tomatoes, the puree, tomato sauce and powder. Finally add 1 tsp each of salt, pepper and dry herbs.
- Let it all simmer, covered, for 10 minutes. It is then time to add a slurry of 1 tsp flour with water. Stir in the cheddar cheese.
- Cook on gentle heat till all the cheese blends into the sauce. Sprinkle some torn basil leaves. Keep aside.
- Part 4: Rolling and Assembling.
- Roll the floor into a long log. Divide into eight to 10 small balls. Roll these into thin circles. Use some dry flour to prevent sticking.
- Keep them covered.
- In an oven proof dish, spread a third of the tomato sauce.
- Spread the spinach paste on the dough discs. (Add a layer of cheese if you want to make it richer) Roll them up and place in the baking dish.
- Repeat till all the discs are filled, rolled and placed in the dish.
- Pour the remaining sauce over the rolls.
- Part 5: Baking and Garnishing.
- Put this in an oven at 180°C for 15 minutes. Take it out. Sprinkle mozzarella cheese. Bake till the sauce is bubbling hot and the cheese has melted.
- Garnish with fresh basil leaves.
- Serve hot and enjoy!