Tortellini with Roasted Cauliflower and Tomatoes

Name: Tortellini with Roasted Cauliflower and Tomatoes
Yield: 4 servings
Ingredients: 4 cups (1 L) small (1 inch/2 1/2 cm) cauliflower florets (1/2 head); 2 cups (500 mL) grape tomatoes or cherry tomatoes; 4 garlic cloves peeled; 1 tbsp (15 mL) butter melted; 3/4 lb (350 g) tortellini fresh or frozen or 2 tbsp (30 mL) all-purpose flour; 1/2 tsp (2 mL) dried thyme or dried basil; Salt and pepper to taste; 2 cups (500 mL) Milk; 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese

Our dietitians' favourite

This recipe is taken from the 2010 Milk Calendar. 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.

Prep: 10 min
Cooking: 20 min

Yields 4 servings

tortellini with roasted cauliflower and tomatoes

The flavours of roasted cauliflower and tomatoes combine to create a rich sauce that is the perfect accompaniment to three-cheese tortellini. See for yourself how this simple and flavourful dish can be prepared in no time.

Ingredients

4 cups (1 L) small (1 inch/2 1/2 cm) cauliflower florets (1/2 head)
2 cups (500 mL) grape tomatoes or cherry tomatoes
4 garlic cloves peeled
1 tbsp (15 mL) butter melted
3/4 lb (350 g) tortellini fresh or frozen or 2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme or dried basil
Salt and pepper to taste
2 cups (500 mL) Milk
1/4 cup (60 mL) freshly grated Canadian Parmesan cheese

READY FOR REWARDS?

Preparation

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.

Tips

Cooking Tip: Save time by buying pre-cut fresh cauliflower florets, often available in the produce section. You’ll need 1 lb (450 g). Just cut any that are larger pieces into 1-inch (2 1/2 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.