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Sun-Dried Tomato & Aubergine Cappellaci

with Bravas Sauce
Recipe Development Team
Recipe Development TeamUpdated on November 03, 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
: 
275 kcal
Protein
: 
15.9g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Green Beans

60 grams

Diced Chorizo

2 sachet(s)

Olive and Caper Tomato Sauce

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Energy (kJ)1149 kJ
Energy (kcal)275 kcal
Fat21.6 g
of which saturates11.2 g
Carbohydrate4 g
of which sugars2.9 g
Dietary Fibre1.6 g
Protein15.9 g
Salt2 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

Put a large pan of water on to boil with 0.5 tsp of salt.

Trim the green beans then chop into thirds.

Heat a drizzle of oil in a medium saucepan on medium-high heat.

2

Add the chorizo to the pan and cook until the chorizo is crispy, 3-4 mins, stirring continuously.

Pour in the pasta sauce and water (see ingredients for amount).

When the water is boiling, add the green beans and after 2 mins add the Cappellacci pasta and cook for a further 4 mins.

3

Drain the Cappellacci pasta and beans in a colander.

Add the drained pasta to the tomato sauce and then share between bowls.

Serve with a dollop of sour cream and sprinkle over the cheese.

Enjoy!

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