Cacio E Pepe Cheese Tortellini

Cacio E Pepe Cheese Tortellini

with Roasted Cauliflower

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Cacio e Pepe means cheese and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We’re adding extra cheese with cheese-filled tortellini and roasted cauliflower as a healthy twist to make this unbeatable pasta dinner.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Cheese Tortellini

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

½ cup

Parmesan Cheese


½ tsp

Black Peppercorns, crushed

285 g

Cauliflower, florets

56 g

Green Peas

6 tbsp

Sour Cream


50 g


3 g


1 tbsp

Italian Seasoning


7 g


113 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ cup



1 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber9 g
Protein31 g
Cholesterol120 mg
Sodium1100 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Finely chop the chives.


Toss cauliflower with the Italian seasoning and 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.


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.


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. Remove pan from heat, then stir in sour cream, 1/2 tsp black pepper and 1/4 cup milk (dbl both for 4 ppl). Cook, stirring together, until sauce is combined, 1 min. Set aside.


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


Divide Cacio E Pepe tortellini between plates. Top with roasted cauliflower. Sprinkle with the chives, remaining Parmesan and remaining black pepper, if desired.