HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheese Tortellini Puttanesca
Cheese Tortellini Puttanesca

Cheese Tortellini Puttanesca

with Roasted Parmesan-Crusted Cauliflower

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Puttanesca hails from Naples, Italy and is one of its most famous exports. A base made from pantry staples like olives and Worcestershire imparts this dish with rich, savoury flavours that are hard to forget!

Tags:VeggieOptional SpiceQuick

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g

Cheese Tortellini

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

30 g

Mixed Olives


370 mL

Crushed Tomatoes

¼ tsp

Chili Flakes

1 tbsp

Worcestershire Sauce

½ cup

Parmesan Cheese, shredded


285 g

Cauliflower, florets

1 tsp

Garlic Salt

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Italian Seasoning

50 g


Not included in your delivery

½ tbsp




0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate113 g
Sugar14 g
Dietary Fiber10 g
Protein33 g
Cholesterol90 mg
Sodium2050 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pot
Parchment Paper
Measuring Cups
Measuring Spoons
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.Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! 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 1-inch pieces. Add cauliflower, mayo, half the Italian Seasoning and half the garlic salt to a large bowl. Season with pepper, then toss to coat. Add cauliflower to a parchment-lined baking sheet. Roast in the middle of the oven until tender, 16-18 min. Stir cauliflower halfway through, then sprinkle with half the Parmesan. Continue cooking until tender.


While cauliflower roasts, peel, then cut shallot into 1/4-inch pieces. Drain olives, reserving brine, then roughly chop.


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


While tortellini cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min. Add crushed tomatoes, Worcestershire sauce, olive brine, remaining Italian Seasoning and 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce slightly thickens, 2-3 min.


Add olives, tortellini and reserved pasta water to the pan with sauce. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until slightly thickened, 3-4 min. Add remaining Parmesan. Stir until melted.


Divide tortellini between plates. Sprinkle with remaining Parmesan and any remaining chili flakes, if desired. Serve roasted cauliflower alongside.