Halloumi and Roasted Vegetable Pasta
with Roasted Garlic Tomato Sauce
.
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
Aubergine
(May contain Celery)
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
200
Rigatoni Pasta
Not included in your delivery
½
Sugar
75
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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.
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 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.
Divide the pasta between plates. Enjoy!
