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Halloumi and Roasted Pepper Rigatoni
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Halloumi and Roasted Pepper Rigatoni

Halloumi and Roasted Pepper Rigatoni

with Roasted Garlic Tomato Sauce and Baby Spinach

Our Halloumi and Roasted Pepper Rigatoni is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
Celery
Cereals 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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

250

Halloumi

(Contains Milk)

1

Bell Pepper

(May contain Celery)

1

Mixed Herbs

2

Garlic Clove

1

Finely Chopped Tomatoes with Onion and Garlic

10

Vegetable Stock Paste

(Contains Celery)

180

Rigatoni Pasta

(Contains Cereals containing gluten)

100

Baby Spinach

Not included in your delivery

½

Sugar for the Sauce

75

Water for the Sauce

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Nutritional information

Energy (kcal)852 kcal
Energy (kJ)3567 kJ
Fat34.2 g
of which saturates19 g
Carbohydrate86.6 g
of which sugars20.7 g
Protein46.3 g
Salt5.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Aluminum Foil
Large Saucepan
Large Frying Pan
Colander

Instructions

Roast the Pepper
1

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 onto a baking tray. Drizzle with oil, scatter over half the mixed 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.

Prep the Garlic
2

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.

Fry the Halloumi
3

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 the pan aside.

While the halloumi fries, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Tomato Sauce Time
4

Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, vegetable stock paste, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).

Season with salt and pepper, then 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, then cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.

Cook the Pasta
5

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 it'sa little thick. Taste and season with salt and pepper if needed.

Serve
6

Once the pasta is cooked, drain in a colander and stir it through the sauce.

Share the halloumi and pepper rigatoni between your bowls.

Enjoy!