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Sun-dried Tomato and Aubergine Capellacci

with Creamy Blue Cheese Sauce and Pea Shoot Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
395 kcal
Protein
: 
13.9g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Asparagus

125 grams

Baby Plum Tomatoes

150 grams

Creme Fraiche

(Contains: Milk)

30 grams

Crumbled Blue Cheese

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

1 bunch(es)

Chives

40 grams

Pea Shoots

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

Energy (kJ)1654 kJ
Energy (kcal)395 kcal
Fat33.9 g
of which saturates21.2 g
Carbohydrate8.9 g
of which sugars6.5 g
Dietary Fibre2.2 g
Protein13.9 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Bring a large pan of water to the boil for the pasta with 0.25 tsp of salt.

Trim the asparagus and cut into thirds widthways.

Halve the baby plum tomatoes.

2

Pop the creme fraiche, blue cheese and half the hard italian cheese into a medium saucepan over medium heat.

Bring to a simmer and cook, stirring occasionally, until the cheese has melted, 3-4 mins. Taste and add pepper.

Meanwhile, cook the cappellacci pasta and asparagus for 4 mins. Drain well then carefully mix with the cheesy sauce.

Use scissors to snip the chives into 1cm pieces and stir these through the pasta and sauce.

3

Pop the tomatoes in a bowl with the pea shoots, balsamic and a drizzle of olive oil. Season with salt and pepper and mix well.

Divide the pasta and sauce between plates, top with the remaining hard cheese and serve with the salad. Enjoy!

4
5
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