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Halloumi and Roasted Vegetable Pasta

Halloumi and Roasted Vegetable Pasta

with Roasted Garlic Tomato Sauce

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We love good Halloumi and Roasted Vegetable Pasta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)



1 pot(s)

Italian Style Herbs

2 clove

Garlic Clove

1 unit(s)

Chopped Tomatoes

1 unit(s)

Tomato Puree

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3874 kJ
Energy (kcal)926 kcal
Fat32.0 g
of which saturates18.0 g
Carbohydrate105 g
of which sugars29.0 g
Protein50 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp salt for the pasta. Halve the bell pepper and discard the core and seeds. Chop into 2cm sized chunks. Trim the courgette, halve lengthways and slice into 1cm thick pieces. Halve, peel and chop the red onion into small pieces. Chop the halloumi into 2cm chunks.


Pop the chopped courgette and pepper onto a 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. Peel the garlic cloves and pop into foil with a drizzle of oil, then scrunch to enclose it. Roast on the baking tray in your oven until soft, 10-12 mins.


Heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry, stirring regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set aside but don’t wash up the pan!


Return the now-empty pan to medium heat and add a drizzle of oil if you need to. Add the red onion and cook, stirring occasionally, until softened, 5 mins. Add the chopped tomato, tomato puree, water (see ingredients for amount), the remaining Italian herbs and sugar (see ingredients for amount). Season with salt and pepper and bring to the boil. Lower the heat and simmer stirring occasionally, until thick and tomatoey, 12-15 mins. Once the garlic is roasted, 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 cook for 12 minutes. Once the vegetables are roasted, add them and the browned halloumi to the sauce and stir through to reheat the halloumi. Add a splash of water to loosen if you like. Taste and season with salt and pepper if you feel it needs it. Once the pasta is cooked, drain and stir it through the sauce.


Divide the pasta between plates. Enjoy!