Halloumi Pasta

Halloumi Pasta is a flavorful, satisfying dish that combines golden, pan-fried halloumi cheese with tender pasta and a vibrant sauce—either tomato-based or creamy. Quick to prepare and endlessly adaptable, this recipe is ideal for busy weeknights or relaxed dinners when you want something hearty yet unique.

Why You’ll Love This Recipe

• Ready in 15–30 minutes—perfect for a quick, delicious meal
• Halloumi adds a salty, chewy contrast that doesn’t melt, making it perfect for pasta
• Easy to customize with vegetables, spices, or different types of sauces
• Works equally well with creamy or tomato bases

Ingredients

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

• Halloumi cheese
• Pasta (like spaghetti, penne, or rigatoni)
• Olive oil
• Garlic
• Onion or spring onion
• Cherry tomatoes or tomato passata
• Optional vegetables: zucchini, bell peppers, broccoli
• Optional add-ins: chili flakes, smoked paprika, fresh herbs (basil, parsley)
• Optional creamy ingredients: mascarpone, heavy cream, or crème fraîche
• Lemon juice (for brightness)

Directions

this recipe

1. Cook pasta in salted water until just al dente. Reserve some pasta water.
2. While pasta cooks, cut halloumi into cubes and pat dry. Pan-fry in olive oil until golden on all sides. Remove and set aside.
3. In the same pan, sauté chopped garlic and onion until soft and fragrant.
4. Add tomatoes or tomato passata (and optional vegetables or spices). Cook until sauce thickens slightly.
5. For a creamy version, stir in mascarpone or cream and a splash of pasta water.
6. Add drained pasta to the sauce. Toss well, adding pasta water to loosen as needed.
7. Fold in or top with the seared halloumi. Finish with lemon juice and fresh herbs.

Servings and timing

• Servings: 4–5
• Prep time: 5–10 minutes
• Cook time: 15–20 minutes
• Total time: 20–30 minutes

Variations

• Creamy Version: Use mascarpone or cream for a rich, velvety sauce
• Spicy: Add chili flakes or fresh chili for heat
• Roasted Veggies: Roast vegetables like zucchini or bell peppers and mix them in
• Pesto Twist: Stir in a spoonful of basil or rocket pesto before serving
• One-Pot: Cook pasta and sauce together in one pan for less cleanup

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3–5 days
• Reheat gently on the stove with a splash of water or cream to restore texture
• Freezing not recommended for halloumi-based pasta due to texture changes

FAQs

1. What is halloumi and why use it?

Halloumi is a firm, salty cheese that holds its shape when fried—making it ideal for dishes where you want chewiness and golden edges.

2. Can I make this gluten-free or vegan?

Yes. Use gluten-free pasta for a GF version. For a vegan dish, substitute halloumi with a plant-based alternative and use non-dairy cream.

3. What type of pasta works best?

Spaghetti, linguine, penne, and rigatoni all work well. Use what you have on hand.

4. How do I keep halloumi from getting rubbery?

Dry it thoroughly before frying and cook on high heat until golden—then remove from heat immediately.

5. Can I freeze this dish?

Not recommended—halloumi can become rubbery when frozen and reheated. Store in the fridge instead.

6. How do I add spice?

Add red chili flakes, fresh chopped chili, or a bit of spicy pesto to the sauce.

7. What if I don’t have mascarpone?

You can use heavy cream, crème fraîche, or cream cheese instead.

8. Can I add more vegetables?

Absolutely! Try zucchini, broccoli, spinach, or bell peppers to make it more filling.

9. Is it meal-prep friendly?

Yes. Cook ahead and reheat gently. For best texture, re-sear halloumi before serving.

10. What garnishes go well?

Top with fresh basil, parsley, chili flakes, lemon zest, or even olives for added flair.

Conclusion

Halloumi Pasta is a delicious, easy-to-make recipe that’s full of bold flavor and customizable ingredients. Whether you prefer a light tomato sauce or a rich, creamy version, this dish delivers every time. It’s the perfect way to enjoy halloumi in a comforting, weeknight-ready meal.

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