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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
Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/SulfiteMustard/Moutarde

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

350 g

Cheese Tortellini

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

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

370 mL

Crushed Tomatoes

¼ tsp

Chili Flakes

1 tbsp

Worcestershire Sauce

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

285 g

Cauliflower, florets

1 tsp

Garlic Salt

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Italian Seasoning

50 g

Shallot

Not included in your delivery

½ tbsp

Oil*

tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pot
Parchment Paper
Measuring Cups
Measuring Spoons
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.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.

2

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

3

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.

4

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.

5

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.

6

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