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Roasted Pepper Rigatoni with Crispy Halloumi

Roasted Peppers and tomatoes tossed with al-dente Rigatoni, and pan-fried Halloumi Cheese.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water.

What you'll need

Chopping board | Knife | Baking tray | Oil | Salt | Black pepper | Cooking pot | Cooking pan | Non-stick cooking pan

Cooking Instructions


Step 5 : Make the Sauce

In a separate pan, simmer tomato sauce with basil and the remaining thyme for 2-5 minutes. Add pasta, roasted vegetables, and cooking cream, cooking for 2-4 more minutes. Season with salt and pepper, then mix in rocket leaves and chili flakes (spicy) if desired.

180 g Rigatoni Pasta
7 g Basil Leaves
7 g Garlic
3 g Thyme
140 g Yellow Bell Pepper
125 g Fresh Tomato
250 g Halloumi Cheese
250 g Home Made Tomato Sauce
100 ml Cooking Cream
20 g Baby Rocket Leaves
1 g Chilli Flakes


Dairy, Gluten

Step 1 : Cook the Pasta

Preheat the oven to 200°C (180°C for fan ovens) or 400°F/Gas 6. Boil a pot of water with 1/2 tsp salt, add rigatoni, and cook until al-dente (12-14 minutes); drain afterwards.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Roast the Veggies

Toss the veggies with oil, half the thyme, salt, and pepper on a tray; roast for 15-18 minutes until tender.

Step 2 : Prep the Ingredients

Finely chop garlic, thyme, basil, and cube the yellow bell pepper and tomato.

Step 4 : Pan-fry the Halloumi

Cube halloumi, pat dry, and brown in a medium-high heat pan with oil for 4-5 minutes, turning regularly.

Step 6 : Serve and Enjoy!

Serve the pasta mixture topped with golden halloumi cheese.


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