Halloumi and Roasted Pepper Rigatoni with Roasted Garlic Tomato Sauce and Baby Spinach

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Step 2

Drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Step 3

Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop onto a baking tray. Drizzle with oil, scatter over half the Italian style herbs and season with salt and pepper.

Step 4

Toss to coat, then roast on the top shelf of your oven until browned and tender, 20-25 mins.

Step 5

Bring on the Garlic

Step 6

2 Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Step 7

Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

Step 8

Fry the Halloumi

Step 9

3 Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Step 10

Heat a drizzle of oil in a large frying pan on medium-high heat.

Step 11

Once hot, add the halloumi and fry, turning regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set the pan aside.

Step 12

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Step 13

Sauce Time

Step 14

4 Return the (now empty) frying pan to medium heat. Add the chopped tomatoes, vegetable stock paste, remaining Italian style herbs, sugar and water for the sauce (see ingredients for both amounts).

Step 15

Season with salt and pepper, then bring to the boil. Lower the heat and gently simmer, stirring occasionally, until thickened, 10-12 mins.

Step 16

Once the garlic is roasted, allow it to cool, then cut the end with scissors and squeeze it out of the skin. Mash with the back of a fork and stir into the sauce.

Step 17

Cook the Pasta

Step 18

5 While the sauce simmers, add the rigatoni to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Step 19

Once the pepper has roasted, stir it through the thickened sauce along with the fried halloumi.

Step 20

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

Step 21

Add a splash of water to loosen if it's a little thick. Taste and season with salt and pepper if needed.

Step 22

Serve

Step 23

6 Once the pasta is cooked, drain in a colander and stir it through the sauce.

Step 24

Divide the halloumi rigatoni between your bowls. Enjoy!

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