Skip To Content
Add a review
Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce

Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce

Add a review

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.

Preparation time


400 g rigatoni
1.3 kg ripe tomatoes
olive oil for drizzling
Knorr spaghetti Bolognaise Dry Cook-in-Sauce
1 cup young pumpkin leaves roughly chopped

Preparation method

Preheat the oven to 180 degrees Celsius.
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.
In the meantime, 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.


Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.