Description
Creamy Halloumi Pasta with Tomatoes & Basil
This easy vegetarian dish is perfect for those wanting a fresh, light, yet protein-packed meal. Halloumi cheese, with its unique high melting point, makes this dish incredibly satisfying. The creamy sauce, made with mascarpone and juicy cherry tomatoes, paired with the seared halloumi, creates a perfect balance for a delicious weeknight dinner.
6 oz linguine
7 oz halloumi cheese, sliced
1 ½ cups cherry tomatoes, halved
¼ cup mascarpone cheese
4-7 large basil leaves, chiffonade
½ lemon, juiced
2 garlic cloves, minced
Chives, for garnish
Directions:
1. Sear halloumi slices in a pan until golden. Set aside.
2. Cook pasta until al dente, drain, and reserve ¼ cup of pasta water.
3. Sauté cherry tomatoes and garlic until soft. Add mascarpone and pasta water to create sauce.
4. Combine pasta, lemon juice, basil, and halloumi. Garnish with chives.
Prep Time: 10 mins
Kcal: 394
Step-by-Step Guide
Follow these detailed instructions for the perfect creamy halloumi pasta.
- Bring a large pot of salted water to a boil for the pasta.
- While the water heats, pat the halloumi slices dry and sear them in a non-stick pan over medium-high heat for 2-3 minutes per side until deeply golden. Remove and set aside on a plate.
- Add the linguine to the boiling water and cook according to package directions until al dente. Before draining, carefully reserve 1/4 cup of the starchy pasta water.
- In the same pan used for the halloumi (add a touch of olive oil if dry), sauté the minced garlic for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
- Reduce the heat to low. Add the mascarpone cheese and the reserved pasta water to the pan. Stir continuously until the mascarpone melts into a smooth, creamy sauce.
- Add the drained pasta directly into the sauce. Toss to coat thoroughly. Stir in the lemon juice and chiffonade of basil.
- Gently fold in the seared halloumi pieces or arrange them on top. Garnish with freshly chopped chives and serve immediately.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a heartier meal, add a side of garlic bread or roasted vegetables like asparagus or zucchini. A crisp, dry white wine such as Sauvignon Blanc complements the salty halloumi and fresh tomatoes perfectly.
How-to Summary
This dish comes together in four key stages: sear the halloumi until golden, cook the pasta al dente, create a creamy tomato and garlic sauce with mascarpone and pasta water, and finally combine everything with fresh basil and lemon juice for a bright, satisfying vegetarian dinner.
Frequently Asked Questions
Can I use a different pasta? Absolutely. This sauce works well with short shapes like penne or fusilli, which hold the creamy sauce effectively.
What can I substitute for mascarpone? Full-fat cream cheese or a combination of heavy cream and grated Parmesan can be used, though the flavor will be slightly different.
Why is my halloumi rubbery? This usually means it was overcooked. Sear it quickly over medium-high heat just until golden brown on the outside.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of milk or water to loosen the sauce.
Is halloumi pasta suitable for meal prep? It’s best served fresh. If prepping components, cook the sauce and pasta separately, combining them with the halloumi just before serving to maintain the best texture.
Common Mistakes to Avoid
- Not reserving pasta water: The starchy water is essential for creating a silky, emulsified sauce that clings to the pasta.
- Overcooking the halloumi: Sear it quickly to get a crispy exterior without making it tough.
- Adding cold mascarpone to a hot pan too quickly: This can cause it to seize or separate. Ensure the heat is low when adding it.
- Skipping the lemon juice: The acidity is crucial for balancing the richness of the cheeses.
Conclusion
This Creamy Halloumi Pasta with Tomatoes & Basil is a testament to how simple ingredients can create an extraordinary meal. The combination of salty, seared halloumi with a luxuriously creamy tomato sauce and fresh herbs delivers maximum flavor with minimal effort. It’s a versatile, protein-packed vegetarian dish that is sure to become a regular in your weeknight dinner rotation.