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!

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


serving amount

225 grams


(Contains Milk)

1 unit(s)

Bell Pepper

(May contain Celery)

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

(Contains Celery)

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

40 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3356 kJ
Energy (kcal)802 kcal
Fat30.8 g
of which saturates17.2 g
Carbohydrate85.8 g
of which sugars21.1 g
Protein42.2 g
Salt5.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Large Saucepan
Kitchen Shears


Roast the Pepper

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 bell 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

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.

Fry the Halloumi

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 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 0.5 tsp salt for the pasta.

Tomato Sauce Time

Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, veg 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

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 chunks have roasted, stir 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's a little thick. Taste and season with salt and pepper if needed.


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

Share the halloumi and pepper rigatoni between your bowls.