Spinach & Pumpkin Rigatoni

Spinach & Pumpkin Rigatoni

This delightful vegetarian pasta dish will be a hit with everyone. Loaded with vegetables to help you achieve your 5+ a day!

  • 1 packet Healtheries Simple Rigatoni
  • 150g diced pumpkin (small 1cm cubes)
  • 1 Tbsp olive oil
  • 1 large red onion, sliced
  • 1 red capsicum, sliced
  • 1 large onion, chopped
  • 1 Tbsp crushed garlic
  • 1 tin (400g) crushed tomatoes
  • 50g tomato paste
  • 1 Tbsp vegetable stock
  • 100g baby spinach
  • Parmesan cheese to garnish
  • Tbsp fresh Italian parsley, chopped

Method

  1. Preheat oven to 200oC. Lightly drizzle olive oil over pumpkin and roast in oven for 20 minutes until soft. Halfway through cooking, add the sliced red onion and capsicum and continue to roast until soft.
  2. Heat a little oil in frying pan and cook onion and garlic until soft.
  3. Add crushed tomatoes, vegetable stock and tomato paste to onion and cook for 10-15 minutes.
  4. Meanwhile, cook pasta according to instructions on back of pack. Drain and keep warm in pot.
  5. When ready to serve, spoon pasta into bowl and top with tomato sauce, roasted vegetables and spinach. Garnish with parmesan cheese and parsley.

Serving Suggestions

Perfect paired with a green salad or as a pasta salad for lunch.

Nutritional Information

Average Quantity per Serve

Energy 1600kJ (382cal)
Protein 11.2g
Fat, Total 8.7g
- Saturated 2.6g
Carbohydrate 61.4g
- Sugars 11.2g
Dietary Fibre 5.9g
Sodium 531mg
 
 
 
 
 

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