Cheesy Creamy Prosciutto Penne
with Roasted Cauliflower
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Diced Prosciutto
170 g
Penne
(Contains Wheat)
285 g
Cauliflower, florets
113 mL
Cream
(Contains Milk)
1 tbsp
Garlic Puree
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
56 g
Onion, chopped
56 g
Green Peas
7 g
Chives
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
While cauliflower roasts, thinly slice chives.
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.
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.
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.
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.
