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Halloumi and Roasted Pepper Rigatoni

Halloumi and Roasted Pepper Rigatoni

with Roasted Garlic Tomato Sauce and Baby Spinach

Customer Favourites
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A customer favourite, this Halloumi and Roasted Pepper Rigatoni is a tried-and-tested recipe that always wins with a crowd.

Allergens:MilkCeleryCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams



1 unit(s)

Bell Pepper

1 sachet(s)

Italian Style Herbs

2 unit(s)

Garlic Clove

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste


180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

100 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3603 kJ
Energy (kcal)861 kcal
Fat34.4 g
of which saturates19.1 g
Carbohydrate88 g
of which sugars20.3 g
Protein46.8 g
Salt5.78 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Aluminum Foil
Frying Pan
Kitchen Paper
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop it onto a lined baking tray. Drizzle with oil, scatter over half the Italian herbs and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until browned and tender, 20-25 mins.


Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.


Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the halloumi and fry, turning regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set aside, but don’t wash up the pan.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.


Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, vegetable stock paste, remaining Italian style herbs, water and sugar for the sauce (see ingredients for both amounts).
Season with salt and pepper and bring to the boil. Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.
Once the garlic has roasted, allow it to cool, cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.


While the sauce simmers, add the rigatoni to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
Once the pepper has roasted, stir it through the thickened sauce along with the fried halloumi.
Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
Add a splash of water to loosen, if needed. Taste and season with salt and pepper if needed.


Once the pasta is cooked, drain and stir it through the sauce.
Divide the halloumi and pepper rigatoni between your bowls. Enjoy!