Cannelloni with flowers and pumpkin sauce

For 4 people

For the white sauce of pumpkin:
200 g pumpkin
30 g flour
30 g spring onions
70 g of soy cream
150 g of soy milk
30 g extra virgin olive oil
nutmeg
saffron

For the filling:
100 g of sliced vegetable
30 g of flower petals (marigold, dandelion, arugula, oregano, rosemary, nasturtiums ...)
100 of tofu
20 g breadcrumbs

For the cannelloni:
12 cannelloni pasta

White sauce:
Fry the chopped onion in oil and water on low heat.
Put the pumpkin cut into cubes and cook for 20 minutes.
Remove from heat and whisk in cream with flour and saffron.
Put on the heat, add the milk and cream depending on the desired density and flavored to taste with nutmeg.

Filling:
Very fine puree the vegan ham.
In a bowl mix the sliced with the white sauce, tofu, bread crumbs and flowers.

Cannelloni:
Using a cooking bag, fill the cannelloni with the mixture cooled.
Grease a baking dish and pour the sauce at the base.
Place the cannelloni and cover again with the sauce.
Sprinkle with bread crumbs.
Bake at 180° C for 30 minutes with a small pan of water in the bottom of the oven to prevent the cannelloni from drying out.