Alfredo Cheese Tortellini
with Roasted Cauliflower
Alfredo just wouldn't be the same without silky smooth heavy cream. Cheese-filled tortellini and roasted cauliflower are a welcome twist to this unbeatable pasta dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
285 g
Cauliflower, florets
50 g
Shallot
3 g
Garlic
1 tbsp
Italian Seasoning
237 mL
Cream
(Contains Milk)
7 g
Basil
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut cauliflower into bite-sized pieces. Peel, then thinly slice shallot. Peel, then thinly slice garlic.
Toss cauliflower with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 14-16 min.
While cauliflower roasts, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, spinach and shallots. Cook, stirring occasionally, until shallots soften and spinach wilts, 2-3 min. Add the cream and Italian Seasoning. Cook, stirring often until sauce thickens slightly, 3-4 min.
Add cream sauce, half the Parmesan and reserved pasta water to the pot with the tortellini. Stir to coat.
Divide alfredo tortellini between plates. Top with roasted cauliflower. Sprinkle with the remaining Parmesan. Tear the basil over top.
