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Halloumi and Roasted Vegetable Rigatoni

Halloumi and Roasted Vegetable Rigatoni

with Roasted Garlic Tomato Sauce

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

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

250 grams



1 pot(s)

Italian Style Herbs

2 unit(s)

Garlic Clove

1 pack(s)

Finely Chopped Tomatoes

1 sachet(s)

Tomato Puree

180 grams

Rigatoni Pasta

(ContainsCereals containing gluten)

Not included in your delivery

½ tsp


75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3633 kJ
Energy (kcal)868 kcal
Fat33.0 g
of which saturates19.0 g
Carbohydrate94 g
of which sugars24.0 g
Protein46 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. 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 style 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, 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.


Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. 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.


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 tomatoes, tomato puree, remaining Italian style herbs, the water for the sauce and sugar (see ingredients for both amounts). Season with salt and pepper and bring to the boil. Lower the heat and simmer, stirring occasionally, until thick, 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 bring back to the boil. Cook for 12 mins. 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 needed.


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