Pappardelle in Tomato Sauce with Roasted Cauliflower & Hot Honey

Pappardelle in Tomato Sauce

with Roasted Cauliflower & Hot Honey

35 MIN
2 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.
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

You’ll cut sheets of fresh pasta to create pappardelle (a wide, flat variety originally from Tuscany) that you’ll finish cooking in a simple tomato sauce, then dollop with a generous spoonful of ricotta cheese. A flavorful side of roasted cauliflower steaks topped with a drizzle of spicy red pepper-flecked honey rounds out the dish.

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

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the cauliflower. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta cheese, half the pecorino cheese, and a drizzle of olive oil. Season with salt and pepper. 

Prepare the pasta:
3 Prepare the pasta:

Stack the pasta sheets on a work surface. Quarter lengthwise into 1-inch-wide pieces. Carefully separate the layers.

Make the sauce:
4 Make the sauce:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and garlic, capers, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

Cook & finish the pasta:
5 Cook & finish the pasta:

While the sauce cooks, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. 

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

In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino cheese. Serve with the finished cauliflower on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the cauliflower. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Carefully turn to coat; arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the cauliflower roasts, finely chop the almonds. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, combine the ricotta cheese, half the pecorino cheese, and a drizzle of olive oil. Season with salt and pepper. 

Prepare the remaining ingredients:
Prepare the pasta:
3 Prepare the pasta:

Stack the pasta sheets on a work surface. Quarter lengthwise into 1-inch-wide pieces. Carefully separate the layers.

4 Make the sauce:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped almonds and garlic, capers, and up to half the red pepper flakes, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat. 

Make the sauce:
Cook & finish the pasta:
5 Cook & finish the pasta:

While the sauce cooks, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Add the cooked pasta and half the reserved pasta cooking water to the pan of sauce. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Turn off the heat. 

6 Finish the cauliflower & serve your dish:

In a bowl, combine the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the remaining red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Top the roasted cauliflower with the hot honey and chopped peppers. Serve the finished pasta topped with the seasoned ricotta and remaining pecorino cheese. Serve with the finished cauliflower on the side. Enjoy!

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