Baked Cheese, Baby Plum and Pesto Pasta
with Rocket and Chilli
Our Roasted Cheese, Baby Plum and Pesto Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
3 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
100 grams
Greek Style Salad Cheese
(Contains Milk)
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Fresh Pesto
(Contains Milk)
1 pinch
Chilli Flakes
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
1 tsp
Sugar
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Cut the medium sized tomatoes into 2cm chunks.
Peel and grate the garlic (or use garlic press).
In an appropriately sized ovenproof dish, combine the tomato chunks, baby plum tomatoes and garlic.
Drizzle with oil, season with salt and pepper, then mix well.
Place the Greek style salad cheese in the centre of the mixture.
Bake on the middle shelf of your oven until the tomatoes are bursting and the cheese is turning golden, 25 -30 mins.
Meanwhile, pour the water from the kettle into a large saucepan. Add 0.5 tsp salt and bring to the boil.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, reserve some pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it from sticking.
Once the cheese is golden, remove the dish from the oven and stir in the sugar and butter (see pantry for both amounts). Sprinkle with the dried oregano.
Use a masher to crush the cheese, garlic and tomatoes together into a chunky sauce.
Once the sauce has a chunky consistency, stir in the cooked pasta, reserved pasta water (see pantry for amount) and hard Italian style cheese.
Season with salt and pepper, then mix well until creamy.
Divide the pasta between your bowls and drizzle over the pesto. Sprinkle over the chilli flakes (add less if you'd prefer things milder).
Top the pasta with the rocket leaves and drizzle with the balsamic glaze to finish.
Enjoy!
