Our healthy cannelloni swaps white pasta sheets for courgette, the perfect nutrient-rich & gluten-free alternative.

Serves: 2 | Cook Time: 30 mins | Calories: 455 | Type: Vegan + Gluten-Free | Macros P: 18g / C: 56g / F: 18g


  • 240g cannellini beans (drained)
  • 80g quinoa
  • 2 garlic cloves
  • 100g chestnut mushrooms
  • 300g courgette
  • 200g passata
  • 120g cherry tomatoes
  • 40g baby chard
  • 2 tsp pumpkin seeds
  • 2 tbsp balsamic vinegar (sulphites)
  • Handful of basil

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
  2. Finely chop the garlic and roughly chop the mushrooms. Quarter the tomatoes. Roughly chop the basil. Cut the ends off the courgette and cut into long thin strips using a peeler. You will need 3-4 strips per cannelloni, two per person.
  3. Drain the beans, add to a saucepan with 100ml water and simmer on a low-medium heat for 5 mins, then mash.
  4. In a frying pan, heat 1 tbsp oil and add the garlic and mushrooms for 5 mins. Mix the garlic mushrooms into the mashed butter beans, season and stir in the basil.
  5. For each cannelloni, place 3-4 courgette strips lengthways on a chopping board, slightly overlapping. Spoon a quarter of the bean mix widthways across the courgettes and roll up carefully to form a cannelloni shape. Repeat 3 more times. Then place in an oven-proof dish, pour over the passata and scatter over the cherry tomatoes. Place in the oven for 10 mins.
  6. Drain the quinoa and mix with the balsamic vinegar, pumpkin seeds, baby chard and 1 tbsp olive oil.
  7. Serve the courgette & bean cannelloni alongside the quinoa salad.