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Rigatoni with pumpkin leaf sauce

Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce 
  • 4 People
  • 40 min.
  • easy 
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. 
Ingredients
  • 400 g rigatoni
  • 1.3 kg ripe tomatoes
  • olive oil for drizzling
  • 1 sachet Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
  • 1 cup young pumpkin leaves roughly chopped
Cooking Method

  1. Preheat the oven to 180°C.

  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. 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.

  • Nut Free
  • Dairy Free
  • Gluten Free

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