Description
This easy halloumi pasta with rich tomato sauce is a quick, flavorful dinner with crispy halloumi, a zesty tomato sauce, and fresh herbs. It’s perfect for weeknights or any occasion.
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
For the chocolate topping:
Grated parmesan cheese (optional)
Instructions
- Slice the halloumi into 1 cm thick slices. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Fry the halloumi slices until golden and crispy on both sides, then remove from the pan and set aside.
- In the same pan, add the tin of cherry tomatoes and burst them with a sharp knife. Add 2 tablespoons of garlic and tomato seasoning. Bring to a gentle simmer.
- Add the roasted peppers and sun-dried tomatoes to the simmering tomato sauce. Pour in 2 tablespoons of cream and simmer for 3-4 minutes. Add the lemon zest and juice, adjusting the sauce thickness with water or cream as desired.
- Drain the cooked spaghetti and toss it in the tomato sauce. Stir in 1 tablespoon each of chopped basil and parsley. Place the fried halloumi slices on top of the pasta. Serve with grated parmesan cheese, if desired.
Notes
- Substitute pasta with penne, fusilli, or linguine for variety.
- For a dairy-free version, swap the cream with plant-based cream or coconut milk.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
