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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 Parmesan, salt and freshly cracked black pepper. We’re adding extra cheese with cheese-filled tortellini and roasted cauliflower to make this unbeatable pasta dinner.

Tags:VeggieQuick PrepSpicy
Allergens:Egg/OeufMilk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Cheese Tortellini

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

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

¼ tsp

Cracked Black Pepper

285 g

Cauliflower, florets

56 g

Green Peas

237 mL

Cream

(ContainsMilk/Lait)

50 g

Shallot

1 unit

Garlic, cloves

56 g

Baby Spinach

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1220 kcal
Fat75 g
Saturated Fat37 g
Carbohydrate111 g
Sugar13 g
Dietary Fiber9 g
Protein30 g
Cholesterol215 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Colander
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut cauliflower into bite-sized pieces. Halve, peel, then thinly slice shallot. Peel, then thinly slice garlic.

2

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

3

Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return tortellini to the same pot, off heat.

4

While tortellini cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) then garlic, peas and shallots. Cook, stirring occasionally, until shallots soften, 2-3 min. Add cream and 1/4 tsp black pepper(dbl for 4 ppl ). Cook, stirring together, until sauce thickens slightly, 1-2 min.

5

Add cream sauce, spinach, Parmesan and reserved pasta water to the pot with tortellini. Stir together until spinach wilts, 1 min.

6

Divide Cacio e Pepe tortellini between plates. Top with roasted cauliflower.