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Easy prep

Creamy Fresh Penne with Roasted Cauliflower & Brussels Sprouts

Maple-Pecan Studded Mesclun Side Salad

Cooking time

20 minutes

Servings

2/4

Calories

940 /serving

You get a two-fer with this 20-minute comfort-feast: The toothsome fresh penne shares real estate with a ton of veggie power, in the form of roasted cauliflower florets and blistered Brussels sprouts, all basking in a luscious mascarpone sauce. Aged cheddar adds its signature note of piquant too. And just to take the health-factor to the next level, you’ll prep a quick side salad—but don’t forget to stud it with maple-caramelized pecans. Because life is all about balance.

We will send you:

  • 200g Cauliflower florets
  • 25g Diced onions
  • 60g Baby lettuce
  • 100g Shaved Brussels sprouts
  • 15ml Maple syrup
  • 30ml Honey-Dijon dressing
  • 25g Pecan halves
  • 225g Fresh penne rigate
  • 60g Grated aged cheddar
  • 60ml Mascarpone
  • 11g Roasted vegetables spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, black pepper, sugar, spices, onion, paprika, dried vegetables, mustard, lemon oil)

Contains: Egg, Milk, Mustard, Sulphites, Pecans, Wheat

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
55 g
Saturated Fat
16 g
Sodium
870 mg
Total Carbs
91 g
Sugars
16 g
Protein
28 g
Fibres
10 g
Preparation
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Roast the Brussels sprouts & cauliflower
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. On a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ¼ of the spice blend and S&P. On the lined sheet pan, arrange in a single, even layer and roast in the oven, 14 to 15 minutes. Stir the cauliflower and add the Brussels sprouts with a drizzle of oil, ⅓ of the remaining spice blend and S&P. Return to the oven and roast, 5 to 6 minutes, until the cauliflower is lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the pasta
While the vegetables cook, add the pasta to the pot of boiling water. Cook, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Make the caramelized nuts
While the pasta cooks, heat a dry, medium pan on medium. Add the pecans and toast, stirring occasionally, 1 to 2 minutes. Add the maple syrup and cook, stirring occasionally, 1 to 2 minutes, until the maple syrup has reduced and the nuts are browned. Transfer immediately to a bowl. Reserve the pan.
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Make the sauce
Wipe out the reserved pan and heat a drizzle of oil on medium-high. Add the onions and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until softened. Add the mascarpone and ⅓ cup of the reserved cooking water. Cook, stirring, 30 seconds to 1 minute, until combined. Add the cooked pasta, cheddar and roasted vegetables. Stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Season with S&P to taste.
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Finish & serve
In a large bowl, combine the baby lettuce and caramelized pecans. Toss with as much of the dressing as you’d like. Divide the pasta between your plates and serve the salad on the side. Bon appétit!