Our Plans
Cheese Tortellini Puttanesca
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheese Tortellini Puttanesca

Cheese Tortellini Puttanesca

with Roasted Parmesan-Crusted Cauliflower

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:
Veggie
Optional Spice
Quick
Allergens:
Egg
Milk
Wheat
Sulphites
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

30 g

Mixed Olives

(Contains Sulphites)

370 mL

Crushed Tomatoes

¼ tsp

Chili Flakes

1 tbsp

Worcestershire Sauce

½ cup

Parmesan Cheese, shredded

(Contains Milk)

285 g

Cauliflower, florets

1 tsp

Garlic Salt

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Italian Seasoning

50 g

Shallot

Not included in your delivery

½ tbsp

Oil*

tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories900 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate113 g
Sugar14 g
Dietary Fiber10 g
Protein33 g
Cholesterol90 mg
Sodium2050 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

Baking Sheet
Large Bowl
Large Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

Roast cauliflower
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.

Prep
2

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

Cook tortellini
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.

Cook sauce
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.

Finish tortellini
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.

Finish and serve
6

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