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Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce

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.
Difficulty
easy

Ingredients

ungrouped
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

ungrouped
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.

Nutrition

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