Easy Midweek Pasta With Crispy Halloumi And Tomato Sauce
This easy midweek halloumi pasta combines pan-fried, crispy halloumi cheese with spiral pasta tossed in a rich, sweet tomato and roasted pepper sauce. It takes just 25 minutes from start to finish and will be one of your favourite halloumi pasta recipes.
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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
The kids will love it!
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
Frequently Asked questions
How long does halloumi pasta last in the fridge?
Let the pasta cool completely, then store it in an airtight container. It will keep in the fridge for up to 4 days.
Can you freeze halloumi pasta?
It’s best to freeze the components separately. You can cook the tomato sauce in advance and freeze it, and you can even fry and freeze the halloumi. When you’re ready to eat, simply cook fresh pasta and combine.
Can you eat halloumi pasta cold?
Yes! Halloumi pasta is delicious served cold, making it a great option for a quick make-ahead lunch the next day.
If you love this recipe you may also like:
Crispy Halloumi Fries In The Air Fryer
Easy Homemade Dipping Sauce For Halloumi Fries
Sizzling Halloumi & Quinoa Mixed Salad
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!