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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
Ingredients
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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
Allergens
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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)
2140
Protein (g)
109
Carbohydrates (g)
20888
Fibers (g)
31
Sugar
0
Fats (g)
101
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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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.
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Step 2 : Prep the Ingredients
Finely chop garlic, thyme, basil, and cube the yellow bell pepper and tomato.
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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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