Roasted Pepper Rigatoni
with baby spinach and golden fried cheese4.0(29)
Calories
:
817 kcalProtein
:
38.5g proteinTotal
:
35 minutesDifficulty
:
MediumVeggie
Spicy
Allergens:
- Milk
- Celery
- Wheat
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
Roasted garlic and Italian herbs add a depth of flavour and richness to the tomato sauce that coats the rigatoni and golden cheese in this simple pasta recipe.
Ingredients
Serving amount
200 grams
Halloumi
(Contains: Milk)
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Hello Muscat
(Contains: Celery)
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
120 grams
Baby Spinach
2 sachet(s)
Chipotle Paste
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)3420 kJ
Energy (kcal)817 kcal
Fat31.1 g
of which saturates18.8 g
Carbohydrate94.7 g
of which sugars22 g
Dietary Fiber9.8 g
Protein38.5 g
Salt7.7 g
Potassium269.1 mg
Calcium7.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Aluminum Foil
•Colander
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks, then pop onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of the oven until tender and slightly charred, 20-25 mins.
2
- Meanwhile, drain the cheese and chop into 2cm chunks. Place in a bowl of cold water and leave to soak.
- When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
- Pop the garlic (unpeeled) into a small piece of foil.
- Drizzle in a little oil then scrunch to enclose.
3
- Halfway through the pepper roasting time, pop the garlic parcel onto the same baking tray.
- Roast until softened, 10-12 mins.
- Meanwhile, remove the cheese from the water and pat dry with kitchen paper.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden brown all over, turning regularly, 4-5 mins.
- Once cooked, remove from the pan and set aside.
4
- Return the pan to medium-high heat.
- Add the chopped tomatoes, muscat and central american spice.
- Mix in ½ tsp sugar and 50ml water (double both for 4p). Season with salt and pepper then bring to the boil.
- Simmer, stirring occasionally, until thickened, 4-5 mins.
- Add the spinach to the sauce, a handful at a time, stirring until wilted and piping hot, 1-2 mins.
5
- Once the garlic is roasted, allow to cool, then squeeze the flesh out of the skin. Mash with the back of a fork and stir into the sauce.
- Once the pepper has roasted, stir it through the sauce along with the fried cheese.
- Add a knob of butter and pop in the cooked pasta into the sauce.
- Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if you feel it's too thick.
6
- Divide the roasted pepper rigatoni between bowls.
- Drizzle over the chipotle sauce onto the pasta.
