HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCacio E Pepe Cheese Tortellini
topBanner
Cacio e Pepe Cheese Tortellini

Cacio e Pepe Cheese Tortellini

with Roasted Cauliflower

Read more

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
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Colander
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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.