Alfredo Cheese Tortellini
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Alfredo Cheese Tortellini

Alfredo Cheese Tortellini

with Roasted Cauliflower

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
Milk
Wheat

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

285 g

Cauliflower, florets

50 g

Shallot

3 g

Garlic

1 tbsp

Italian Seasoning

237 mL

Cream

(Contains Milk)

7 g

Basil

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4393 kJ
Calories1050 kcal
Fat72 g
Saturated Fat37 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber6 g
Protein23 g
Cholesterol205 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Baking Sheet
Strainer
Large Non-Stick Pan

Instructions

PREP
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.

ROAST CAULIFLOWER
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.

COOK TORTELLINI
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.

MAKE CREAM SAUCE
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.

ASSEMBLE PASTA
5

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

FINISH AND SERVE
6

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