Tortellini with Roasted Cauliflower and Tomatoes | Canadian Goodness
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dairyfarmersofcanada.ca.
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
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