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Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.9g

Energy (kJ)

1795kJ

Energy (kcal)

430kcal

Carbohydrate incl. fibre (g)

87.5g

Carbohydrate excl. fibre (g)

80.7g

Sugar (g)

11.0g

Fibre (g)

6.9g

Fat (g)

2.1g

Saturated fat (g)

0.3g

Unsaturated fat (g)

1.1g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

21mg

Salt (g)

0.05g

Vitamin A (IU)

4264IU

Vitamin C (mg)

42.4mg

Calcium (mg)

55mg

Iron (mg)

2.27mg

Potassium (mg)

996mg

Total

63.4g

7180kJ

1719kcal

350.2g

322.8g

44.1g

27.4g

8.5g

1.4g

4.2g

1.0g

3.2g

0.0g

0mg

84mg

0.21g

17055IU

169.7mg

220mg

9.07mg

3983mg

  • 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
  • 1 Preheat the oven to 180 degrees Celsius.
  • 2 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.
  • 3 In the meantime, bring a large pot of salted water to the boil.
  • 4 Boil the rigatoni in the water for 8-10 minutes or until just tender. Drain and drizzle with olive oil.
  • 5 Transfer the roasted tomatoes to a saucepan, bring to the boil and add the pumpkin leaves (mekopu).
  • 6 Simmer for 5 minutes.
  • 7 Toss the rigatoni pasta in the sauce and serve.