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Halloumi and Roasted Vegetable Pasta
Halloumi and Roasted Vegetable Pasta

Halloumi and Roasted Vegetable Pasta

with Roasted Garlic Tomato Sauce

Recipe Development Team
Recipe Development TeamPublished on February 23, 2021

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Tags:
Veggie
Spicy
Allergens:
Milk

The quantities provided above are averages only.

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain traces of: Celery)

1

Courgette

(May contain traces of: Celery)

1

Red Onion

250

Halloumi

(Contains: Milk)

1

Italian Style Herbs

2

Garlic Clove**

1

Finely Chopped Tomatoes

30

Tomato Puree

200

Rigatoni Pasta

Not included in your delivery

½

Sugar

75

Water for the Sauce

Nutritional information

Energy (kcal)910 kcal
Energy (kJ)3808 kJ
Fat33 g
of which saturates19 g
Carbohydrate100 g
of which sugars25 g
Protein49 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Baking Tray
Grill Pan
Plate

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp salt for the pasta. 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.

Roast the Veg
2

Pop the chopped courgette 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, 15-20 mins. Meanwhile, peel the garlic cloves and pop into a piece of foil with a drizzle of oil, then scrunch to enclose it. Halfway through the veggie roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

Halloumi Time
3

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.

Sauce Time
4

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.

Cook the Pasta
5

While the sauce simmers, add the rigatoni to the pan of boiling water and cook for 12 mins. Once the vegetables are roasted, add them and the baby spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Add 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.

Serve
6

Divide the pasta between plates. Enjoy!

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