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Alfredo Cheese Tortellini

Alfredo Cheese Tortellini

with Roasted Cauliflower

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Alfredo just wouldn't be the same without silky smooth heavy cream. Cheese-filled tortellini and roasted cauliflower are a welcome twist to this unbeatable pasta dinner!

Allergens:Egg/OeufMilk/LaitWheat/Blé

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

285 g

Cauliflower, florets

50 g

Shallot

3 g

Garlic

1 tbsp

Italian Seasoning

237 mL

Cream, 35%

(ContainsMilk/Lait)

7 g

Basil

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4393 kJ
Calories1050 kcal
Fat72 g
Saturated Fat37 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber6 g
Protein23 g
Cholesterol205 mg
Sodium750 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Strainer
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then thinly slice shallot. Peel, then thinly slice garlic.

2

Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 14-16 min.

3

While cauliflower roasts, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.

4

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, spinach and shallots. Cook, stirring occasionally, until shallots soften and spinach wilts, 2-3 min. Add the cream and Italian Seasoning. Cook, stirring often until sauce thickens slightly, 3-4 min.

5

Add cream sauce, half the Parmesan and reserved pasta water to the pot with the tortellini. Stir to coat.

6

Divide alfredo tortellini between plates. Top with roasted cauliflower. Sprinkle with the remaining Parmesan. Tear the basil over top.