Cannelloni with pumpkin and kale

For 4 people
16 cannelloni vegan wheat durum
500 g pumpkin Hokkaido or Delica
500 g of Kale
extra virgin olive oil
1 clove of garlic
a pinch of cayenne pepper
Salt

For coverage
white sauce (reduce doses to less than half, using only 180-200 ml soy milk)
breadcrumbs
nutritional yeast flakes

Cut the pumpkin into tiny cubes.

Chop the garlic and let it warm up in a tablespoon of olive oil, as soon as it starts to sizzle, add the pumpkin cut into cubes, add salt, add a pinch chilli us, half a glass of water, stir and cover.

Peel and cut the Kale, let it dry in a pan with a little oil, add salt, add half a glass of water, stir and cover.

Simmer on low heat and covered both the vegetables, stirring and checking the cooking from time to time: If the vegetables tends to stick to the bottom of the Pan, add some more water.

Boil the cannelloni in boiling salted water, where you will have also added a couple of tablespoons of oil so that it does not stick together.

As soon as the cannelloni they mention to soften, after a few minutes and before they are fully cooked, remove from water with a slotted spoon and place them on a greased with a little olive oil, separating them from each other.

Fill them with the mixture of pumpkin and kale, placing them in the pan for baking.

Prepare the sauce by reducing the dose to less than half, using only 180-200 ml soy milk.

Cover the cannelloni with the bechamel and sprinkle the surface with breadcrumbs and nutritional yeast flakes.

Bake in preheated oven at 190° C for about 20-25 minutes, until the surface becomes lightly browned.