Mafalda Pasta in Creamy Roasted Pepper-Tomato Sauce with Cheesy Bread

Mafalda Pasta in Creamy Roasted Pepper-Tomato Sauce

with Cheesy Bread

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The tomato sauce for our pasta gets a boost of vibrant flavor from roasted sweet peppers, briny capers, and more—rounded out by rich cream. It’s all complete with a side of Italian-seasoned cheesy bread.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

Roast the peppers:
2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

Cook the pasta:
4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Grate the fontina cheese on the large side of a box grater. Roughly chop the parsley leaves and stems.

2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the sliced peppers on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 9 to 11 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Roast the peppers:
Make the sauce:
3 Make the sauce:

While the peppers roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the tomatoes (carefully, as the liquid may splatter), capers, and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Cook the pasta:
Make the cheesy bread:
5 Make the cheesy bread:

Place the baguette, cut side up, on the other side of the sheet pan of roasted peppers. Carefully top with the grated fontina cheese and remaining Italian seasoning; season with salt and pepper. Bake 7 to 9 minutes, or until the peppers are softened and the cheese is melted. Remove from the oven. Transfer the cheesy bread to a cutting board and carefully cut in half.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cream (shaking the bottle before opening), butter, and roasted peppers. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the butter is melted. (If the pasta seems dry, gradually add the reserved cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the pecorino cheese and chopped parsley. Serve with the cheesy bread on the side. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6