Easy Midweek Pasta With Crispy Halloumi And Tomato Sauce
Pasta is the perfect weeknight meal because it’s easy to make, and everyone loves it. This recipe for Easy Midweek Pasta With Crispy Halloumi And Tomato Sauce is a great way to change things up from your usual pasta dish. The halloumi gives the dish a bit of a bite, while the tomato sauce adds a touch of sweetness. So dig in and enjoy!
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Why you’ll love this halloumi pasta
It’s quick and easy to make
The halloumi gives the dish great texture
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An all-in-one pan recipe.
Variations for pasta with halloumi
-Add more seasonings to taste, such as salt, black pepper, or red pepper flakes.
-Try different herbs, such as thyme or oregano.
-Add some protein like chicken for shrimp or another protein of your choice.
-Add other vegetables, such as mushrooms, courgettes or celery
-Add olives and capers
Shopping list for halloumi pasta recipe
- 300 g Pasta Spirals or spaghetti
- 2 tbsp Olive Oil
- 1 tin Chopped Tomatoes or 400 g fresh cherry tomatoes
- 5 Sundried Tomatoes chopped
- 5 Roasted Peppers from a jar – chopped
- 1 Lemon Zest and juice
- 2 tbsp Cream or creme fraiche
- 2 Garlic Cloves
- 1 tbsp Basil Dried or fresh
- 1 tbsp Parsley dried or fresh
- 1 Halloumi Block
- 1 Onion Finely chopped
How to make halloumi pasta and tomato sauce
- Cook the pasta as per packet instructions and set aside with a little of the pasta juice.
- Slice the halloumi about 1 cm thick, heat a pan with oil to medium to high heat,, and fry on both sides until golden and crispy. Set aside on a warm plate.
- Add more oil to the pan if needed and fry the onions until soft. Add the tinned tomatoes, sundried tomatoes, roasted peppers, garlic, lemon juice, zest, basil and parsley and continue to cook for 2 minutes, then simmer.
- Add the cream, stir, then add the pasta and simmer for 5 minutes. Top with halloumi and serve
Storage
Halloumi pasta is a delicious and easy way to enjoy halloumi cheese. The key to storing halloumi pasta is to leave it to cool completely before storing it in an airtight container in the fridge. Halloumi pasta will keep in the fridge for up to 4 days. When you’re ready to enjoy it, simply reheat it in the microwave or on the stovetop. You could even eat it cold. Halloumi pasta is a great option for a quick and easy meal.
Save time
Making a delicious halloumi pasta is easier than you might think – and it’s even easier if you make the sauce in advance. Simply cook up your tomato sauce and freeze it until you’re ready to use it. You can also fry the halloumi and freeze it, so all you have to do on the day you want to make this dish is cook the pasta. The result is a tasty, satisfying meal that will leave you feeling full and happy. So next time you’re looking for an easy dinner option, remember that halloumi pasta is always a great choice.
Easy Midweek Pasta With Crispy Halloumi And Tomato Sauce
Equipment
Ingredients
- 300 g Pasta (Spirals or spaghetti)
- 2 tbsp Olive Oil
- 1 400g Chopped Tomatoes (or fresh cherry tomatoes)
- 5 Sundried Tomatoes (chopped)
- 5 Roasted Peppers (from a jar and chopped)
- 1 Lemon (Zest and juice)
- 2 tbsp Cream (or creme fraiche)
- 2 Garlic Cloves
- 1 tbsp Basil (Dried or fresh)
- 1 tbsp Parsley (dried or fresh)
- 1 Halloumi (Block)
- 1 Onion (Finely chopped)
Instructions
- Cook the pasta as per packet instructions and set aside with a little of the pasta juice.
- Slice the halloumi about 1 cm thick and heat a pan with oil to medium to high heat and fry on both sides until golden and crispy. Set aside on a warm plate.
- Add more oil to the pan if needed and fry the onions until soft. Add the tinned tomatoes, sundried tomatoes, roasted peppers, garlic, lemon juice, zest, basil and parsley and continue to cook for 2 minutes then simmer.
- Add the cream, stir, then add the pasta and simmer for 5 minutes. Top with halloumi and serve!
