Tortellini with Roasted Cauliflower and Tomatoes
Roasting the vegetables gives a depth of flavour you just don’t get with boiling. While they’re in the oven, cook the tortellini and make a quick sauce and you’ve got a satisfying pasta packed with flavour in no time.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 4
Preparation
What You Need
4 cups (1 L) small (1 inch/2.5 cm) cauliflower florets (1/2 head)
2 cups (500 mL) grape or cherry tomatoes
4 cloves garlic, peeled
1 tbsp (15 mL) butter, melted
1 package (350 g) fresh or frozen tortellini
2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme or basil
Salt and pepper
2 cups (500 mL) Milk
1/4 cup (50 mL) freshly grated Canadian Parmesan cheese
Instructions
Preheat oven to 450°F (230°C).
On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.
Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 429 Calories
Protein: 22 g
Carbohydrate: 60 g
Fat: 12 g
Fibre: 5,3 g
Sodium: 524 mg
Here are the key nutrients provided by a serving
Nutrient % DV*
Calcium: 35 % / 386 mg
Vitamin C: 95 %
Folate: 67 %
Vitamin B12: 41 %
Riboflavin: 39 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
Cooking Tip: Save time by buying pre-cut fresh cauliflower florets, often available in the produce section. You’ll need 1 lb (500 g). Just cut any that are larger pieces into 1-inch (2.5 cm) pieces.
For the Adventurous: Replace dried herbs with 2 tsp (10 mL) chopped fresh thyme and 1 tbsp (15 mL) chopped fresh basil and/or add 1/2 cup (125 mL) thin strips of smoked salmon to sauce with garlic.
Tips from the community
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I added red peppers and hot italian sausage. Yum!
Nicole Pare, Ottawa
November 29th, 2009
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