handful fresh basil, 5–6 leaves retained, the rest roughly chopped, stems finely chopped
200g/7oz chestnut mushrooms, finely chopped
3 garlic cloves, crushed
150²µ/5½´Ç³ú kale, shredded
1 lemon, zest and juice
1 onion, finely chopped
1 x 400g/14oz tin butter beans, drained and patted dry
700ml/1¼ pint tomato passata
salt and ground black pepper
1 tbsp olive oil, plus extra for drizzling
50g/1¾oz vegan cream cheese
50g/1¾oz vegan Parmesan or cheddar-style cheese, finely grated
20–25 dried cannelloni pasta shells