Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce
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As one of our Future 50 Foods, pumpkin leaves (mekopu) are filled with all the goodness your body needs. In this recipe, you can try them in a delicious roasted tomato sauce, served on decadent rigatoni. Explore local flavours like never before in this crowd-pleasing dish.
Feeds
4People
Preparation time
40Min.
easy
Ingredients
- 400 g rigatoni
- 1.3 kg ripe tomatoes
- olive oil for drizzling
- 1 sachet Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
- 1 cup young pumpkin leaves roughly chopped
Preparation method
- Preheat the oven to 180°C.
- Place the tomatoes in a roasting tray, drizzle with olive oil and the Knorr Spaghetti Bolognaise Dry Cook-in-Sauce and roast for 20 minutes or until caramelised.
- Bring a large pot of salted water to the boil.
- Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil.
- Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves (mekopu).
- Simmer for 5 minutes.
- Toss the rigatoni pasta in the sauce and serve.
Nutrition
- Nut Free
- Vegan
- Vegetarian
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