Tomato and Halloumi Penne
with Roasted Garlic Tomato Sauce
Our Tomato and Halloumi Penne is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1
Courgette
(May contain Celery)
1
Red Onion
250
Halloumi
(Contains Milk)
1
Italian Style Herbs
2
Garlic Clove
1
Finely Chopped Tomatoes
30
Tomato Puree
180
Penne Pasta
(Contains Cereals containing gluten)
100
Baby Spinach
Not included in your delivery
½
Sugar
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Trim the courgette then halve lengthways. Slice widthways into 1cm thick pieces. Halve, peel and chop the red onion into small pieces. Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.
Pop the chopped courgette onto a baking tray. Drizzle with oil, scatter over half the Italian style herbs and season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until browned and tender, 15-20 mins. Meanwhile, peel the garlic cloves and pop into a small piece of foil with a drizzle of oil, then scrunch to enclose them. When the courgette has roasted for 5 mins, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.
Meanwhile, remove the halloumi cubes from the 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 until golden, turning frequently, 4-5 mins. Transfer to a plate and set aside.
Pop your (now empty) frying pan on medium heat with a drizzle of oil if needed. Once hot, add the onion and cook, stirring occasionally, until softened, 4-5 mins. Stir the chopped tomatoes, tomato puree, remaining Italian style herbs, water for the sauce and sugar (see ingredients for both amounts). Season with salt and pepper. Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 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 penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. Once the courgette is roasted, add it and the fried halloumi to the sauce and stir through to reheat. Add the baby 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 you like. Taste and season with salt and pepper if needed.
Once the pasta is cooked, drain in a colander and stir it through the sauce. Divide the tomato and halloumi penne between your bowls. Enjoy!
