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Tomato and Halloumi Penne

Tomato and Halloumi Penne

with Roasted Garlic Tomato Sauce

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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!

Tags:Veggie
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Courgette

1 unit(s)

Red Onion

250 grams

Halloumi

(ContainsMilk)

1 sachet

Italian Style Herbs

2 unit(s)

Garlic Clove

1 pack(s)

Finely Chopped Tomatoes

1 sachet

Tomato Puree

180 grams

Penne Pasta

(ContainsCereals containing gluten)

100 grams

Baby Spinach

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3626 kJ
Energy (kcal)867 kcal
Fat34.1 g
of which saturates19.2 g
Carbohydrate88.6 g
of which sugars21.3 g
Protein47.9 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Bowl
Baking Tray
Aluminum Foil
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. 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.

2

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, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil, then scrunch to enclose it.
When the courgette has roasted for 5 mins, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

3

Meanwhile, remove the halloumi chunks from the cold 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.

4

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 and sugar for the sauce (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.

5

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'd like. Taste and season with salt and pepper if needed.

6

Once the pasta is cooked, drain in a colander and stir it through the sauce.
Share the halloumi penne between your bowls. Enjoy!