Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Roasted veggie spaghetti with halloumi pangrattato
Have you ever grated halloumi!? Try this delicious summer pasta, vegetarian dish with a sprinkling of pangrattato.
-
Ready in 40 minutes
-
Cooking time 25 minutes
-
Prep time 15 minutes
-
Serves 2
Ingredients
- 1 courgette
- 200g cherry tomatoes - approx 15 tomatoes
- ½ Red pepper, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves of garlic
- 1 slice of bread - crumbed
- 1 tsp dried oregano
- 25g halloumi - grated
- 160g Spaghetti or linguine
- 1 vegetable stock cube
Method
-
1
Preheat the oven to 200*c/180 fan/Gas mark 6, and put a full kettle on boil
-
2
Put the courgette, tomatoes, pepper, balsamic, garlic and 1.5 tablespoon of olive oil into a roasting dish, season and toss well to coat everything evenly. Roast for 20- 25 minutes
-
3
Whilst that is roasting, fill a saucepan with boiling water and stir through 1 vegetable stock cube. Once dissolved, add the spaghetti and cook for 12 -14 minutes or until al-dente and drain
-
4
To make the pangrattato, in a small pan, put the breadcrumbs, halloumi, oregano, and remaining olive oil, plus some black pepper and cook on a medium/high heat, stirring until the breadcrumbs start to crisp up. Once done, remove from the heat
-
5
Once the vegetables are ready pour them with the juices, over the pasta. Toss to coat
-
6
Serve immediately with the halloumi pangrattato sprinkled on top
