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Cheesy Creamy Prosciutto Penne

Cheesy Creamy Prosciutto Penne

with Roasted Cauliflower

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Crispy prosciutto and cheese... yes please! In this elevated pasta dish, penne meets its match with a dreamy creamy cheesy sauce. Roasted cauliflower is the perfect powerhouse veggie to cut through all those rich flavours.

Tags:QuickFamily Friendly
Allergens:Wheat/BléMilk/Lait

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

125 g

Diced Prosciutto

170 g

Penne

(ContainsWheat/Blé)

285 g

Cauliflower, florets

113 mL

Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

¾ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

56 g

Onion, chopped

56 g

Green Peas

7 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat54 g
Saturated Fat29 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber8 g
Protein43 g
Cholesterol190 mg
Sodium1770 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
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Small Bowl
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp 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. Add cauliflower and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 14-16 min.

2

While cauliflower roasts, thinly slice chives.

3

Heat a large non-stick pan over medium-high heat. When hot, add prosciutto. Cook, stirring often, until crispy, 5-6 min.** Remove the pan from the heat. Using a slotted spoon, transfer prosciutto to a small bowl. Set aside. Reserve 1 tbsp fat (dbl for 4 ppl) in the pan, then discard remaining.

4

While prosciutto cooks, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain penne and return to same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl), then toss to coat. Set aside.

5

Return the same pan (from step 3) to medium-high. When hot, add onions, peas and garlic puree. Cook, stirring occasionally, until onions soften, 2-3 min. Add cream and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with pepper.

6

Add sauce, mozzarella, roasted cauliflower and half the prosciutto to the large pot with penne. Season with salt and pepper, then toss to combine. Divide penne between plates. Sprinkle remaining prosciutto over top.