Description
Easy Halloumi Pasta with Rich Tomato Sauce
Craving a quick yet delicious meal? This Easy Halloumi Pasta combines crispy, golden halloumi with a zesty tomato sauce for the ultimate weeknight comfort food. The tangy flavors of sun-dried tomatoes and lemon zest paired with fresh herbs make this dish a true flavor burst that you’ll love!
300g (⅔ lb) spaghetti, cooked
1 block halloumi, sliced
2 tbsp olive oil
400g (14 oz) cherry tomatoes, tin
5 sun-dried tomatoes, chopped
5 roasted peppers, sliced
Zest and juice of 1 lemon
2 tbsp cream
2 tbsp garlic and tomato seasoning
1 tbsp basil, chopped
1 tbsp parsley, chopped
Directions:
1. Slice halloumi and fry in hot oil until crispy. Set aside.
2. In the same pan, add tomatoes and seasoning. Simmer.
3. Add peppers, sun-dried tomatoes, cream, lemon zest, and juice.
4. Combine with cooked spaghetti. Top with basil, parsley, and fried halloumi.
Prep Time: 5 minutes
Kcal: 552
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Begin by cooking your spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- While the pasta cooks, pat the halloumi slices dry with a paper towel. Heat 1 tablespoon of olive oil in a large non-stick skillet or frying pan over medium-high heat. Fry the halloumi for 2-3 minutes per side until deeply golden and crispy. Transfer to a plate.
- In the same pan, add the remaining olive oil. Add the canned cherry tomatoes (with their juices) and the garlic and tomato seasoning. Use a wooden spoon to break up the tomatoes slightly. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
- Stir in the sliced roasted peppers, chopped sun-dried tomatoes, cream, lemon zest, and lemon juice. Let it simmer for another 2-3 minutes. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
- Add the drained spaghetti directly to the pan with the sauce. Toss everything together until the pasta is evenly coated. Remove from heat.
- Gently fold in most of the chopped basil and parsley. Serve immediately, topped with the crispy halloumi and the remaining fresh herbs.
Serving Suggestions
This versatile pasta pairs beautifully with a simple green salad dressed with a lemon vinaigrette to complement the dish’s zestiness. For a heartier meal, serve it alongside grilled chicken or shrimp. A crusty piece of garlic bread is perfect for soaking up any extra sauce. Garnish with extra fresh herbs and a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
Cook pasta. Pan-fry halloumi until crispy. In the same pan, simmer canned tomatoes with seasoning. Add peppers, sun-dried tomatoes, cream, and lemon. Toss with drained pasta and herbs. Top with fried halloumi to serve.
Frequently Asked Questions
Can I use a different cheese? Halloumi is ideal for frying, but for a similar salty, firm texture you could try breaded and fried mozzarella sticks or paneer. Grated parmesan or feta crumbled over the top is a good non-fried alternative.
How do I prevent the halloumi from becoming rubbery? Ensure your pan is hot before adding the cheese and don’t overcrowd it. Fry in a single layer until golden, then flip only once. Avoid moving the slices around constantly.
Can I make this dish ahead of time? The sauce can be made 1-2 days in advance. However, fry the halloumi and combine with the pasta just before serving to maintain the best texture.
What can I use instead of cream? For a lighter version, substitute full-fat coconut milk, a scoop of cream cheese, or a few tablespoons of the starchy pasta water to create a silky emulsion.
Is there a way to make this recipe vegan? Yes! Use a vegan halloumi alternative and replace the cream with a plant-based single cream or unsweetened soy/coconut yogurt added at the very end off the heat.
Common Mistakes to Avoid
- Using a cold pan for the halloumi, which will make it steam and leak oil instead of searing.
- Overcooking the pasta. Cook it to al dente as it will continue to soften slightly in the sauce.
- Adding the fresh herbs too early during cooking, which can cause them to wilt and lose their vibrant flavor and color.
- Not reserving pasta water. The starchy water is a key tool for adjusting the sauce consistency without making it watery.
Conclusion
This Easy Halloumi Pasta is a testament to how simple ingredients can create a spectacular meal. The combination of the crispy, salty cheese with the rich, zesty tomato sauce and fresh herbs is truly irresistible. It’s a reliably quick, flavorful, and satisfying dish that is sure to become a regular in your weeknight rotation. Give it a try and enjoy a restaurant-quality pasta at home in under 30 minutes.