This easy halloumi pasta with a rich tomato sauce is a quick and delightful dinner option that’s full of flavor. The crispy, golden halloumi slices add a satisfying texture while the vibrant tomato sauce with fresh herbs and lemon offers a zesty twist. This dish is perfect for a busy weeknight but delicious enough to enjoy on any occasion.

Why You’ll Love This Recipe

Halloumi pasta with a rich tomato sauce brings together the best of both worlds: a crispy, chewy protein paired with a fresh, tangy sauce. Halloumi’s ability to stay firm when cooked gives the dish a satisfying texture, while the rich tomato sauce, flavored with sun-dried tomatoes, roasted peppers, and a hint of lemon, provides a vibrant backdrop. It’s quick, easy, and full of flavor, making it ideal for a busy weeknight meal or a weekend treat.

Ingredients

• 300 g (⅔ lb) spaghetti, cooked according to package directions

• 1 block halloumi, sliced

• 2 tablespoons olive oil

• 400 g (14 oz) tin cherry tomatoes

• 5 sun-dried tomatoes, chopped

• 5 pieces roasted peppers, sliced

• Zest and juice of one lemon

• 2 tablespoons cream

• 2 tablespoons garlic and tomato seasoning

• 1 tablespoon basil, chopped

• 1 tablespoon parsley, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare and Fry the Halloumi: Slice the halloumi into 1 cm thick slices. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the halloumi slices to the hot pan and fry until golden and crispy on both sides. Remove the halloumi slices from the pan and set them aside.

2. Make the Tomato Sauce: In the same pan, pour in the tin of cherry tomatoes and burst them with a sharp knife. Add 2 tablespoons of garlic and tomato seasoning. Bring the sauce to a gentle simmer.

3. Add Peppers, Sun-Dried Tomatoes, and Cream: Slice the roasted peppers and chop the sun-dried tomatoes. Stir them into the simmering tomato sauce. Pour in 2 tablespoons of cream and let it simmer for 3-4 minutes. Squeeze in the fresh lemon juice and add the zest for a zesty twist. Adjust the sauce’s thickness with water or cream as desired.

4. Combine and Serve: Drain the cooked spaghetti and add it to the sauce, tossing to coat evenly. Stir in 1 tablespoon of chopped basil and 1 tablespoon of chopped parsley. Place the fried halloumi slices on top of the pasta. Serve with grated parmesan cheese, if desired.

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Pasta: Use any type of pasta, such as penne, fusilli, or linguine, instead of spaghetti.

• Halloumi: Swap halloumi for feta or paneer for a different texture.

• Tomatoes: If fresh cherry tomatoes are unavailable, you can use diced fresh tomatoes or a can of crushed tomatoes.

• Cream: Substitute with plant-based cream or coconut milk for a dairy-free version.

• Herbs: Try using oregano or thyme instead of basil and parsley.

Storage/Reheating

• Storage: Store leftover pasta in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, add a splash of water or cream and warm gently on the stovetop or in the microwave. Stir occasionally until heated through.

FAQs

1. Can I use a different type of cheese instead of halloumi?

Yes, you can substitute halloumi with feta or paneer, although the texture may vary. Halloumi’s firm and crispy texture makes it unique, but these alternatives can still provide delicious results.

2. Can I make this dish dairy-free?

Yes! You can replace the cream with plant-based cream or coconut milk for a dairy-free version. Halloumi is not vegan, but you could try vegan halloumi alternatives if preferred.

3. Can I freeze this pasta?

Freezing pasta dishes with cream may result in a slight change in texture, but you can freeze the sauce separately from the pasta. Store the sauce in an airtight container, and freeze for up to 1 month. Reheat gently on the stovetop.

4. How do I store leftover halloumi?

Store leftover halloumi in an airtight container in the fridge for up to 3 days. It’s best eaten fresh, but leftovers can be reheated or added to other dishes.

5. Can I use fresh tomatoes instead of canned ones?

Yes, fresh tomatoes can be used. Dice them and cook them down into a sauce, but keep in mind that canned tomatoes typically have a deeper flavor.

6. Can I skip the lemon zest and juice?

The lemon adds a fresh, zesty note to balance the richness of the sauce, but you can skip it if you prefer a less tangy flavor. Alternatively, a splash of white wine vinegar can also brighten the sauce.

7. How can I make the pasta spicier?

To add some spice, infuse olive oil with crushed red pepper flakes before frying the halloumi. You can also add chili flakes directly to the sauce.

8. What type of pasta is best for this dish?

Spaghetti works great in this dish, but any long pasta like linguine or fusilli can be used. Just be sure to cook the pasta according to package instructions.

9. Can I prepare the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat before serving, adding a splash of water or cream if needed to loosen the sauce.

10. Can I add other vegetables to this dish?

Yes, feel free to add other vegetables such as zucchini, spinach, or mushrooms. These would pair well with the tomato sauce and halloumi.

Conclusion

This easy halloumi pasta with rich tomato sauce is a fantastic choice for anyone looking for a quick and satisfying meal. It brings together crispy halloumi, a vibrant tomato sauce, and fresh herbs in a delicious harmony. With its versatile ingredients and quick cooking time, it’s the perfect dish to whip up on busy weeknights or whenever you’re craving a hearty meal.