Halloumi Pasta with Roasted Tomatoes
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
2 servings
-
Calories
545 kcal
-
Course
Lunch
-
Cuisine
Mediterranean, Italian
Halloumi Pasta with Roasted Tomatoes
Description
Halloumi Pasta with Roasted Tomatoes features penne pasta tossed with a creamy mix of cream cheese and fresh lemon juice, topped with roasted cherry tomatoes and crispy halloumi pieces. The tomatoes are roasted until blistered, bringing out their natural sweetness and releasing juices that enhance the dish's depth. Halloumi is dry-fried until golden with crisp edges, adding a salty and chewy component that contrasts with the softness of the pasta.
The inclusion of fresh basil introduces a bright herbal flavor that complements the tangy lemon juice in the sauce. The cooking method keeps the halloumi firm but golden, and the cream cheese creates a smooth coating on the pasta. This combination results in a dish with varied textures and layers of flavor, from roasted to creamy to fresh.
This pasta can be served on its own or paired with a crisp salad to complement its richness. Adding roasted vegetables like peppers or spinach can boost the vegetable content, and pine nuts can be sprinkled for crunch. The dish is flexible enough to have chickpeas added for extra protein. It is suitable for serving warm or cold, making it versatile for leftovers and quick meals.
Make sure to preheat the pan before frying halloumi to achieve a good crust without sticking. Depending on the lemon's juiciness, adjust the amount to maintain a balanced acidity. Since halloumi is salty, minimal additional salt is needed. Roasting extra vegetables alongside the tomatoes can enhance the dish's flavors and make it more substantial.
Ingredients
- 250 g cherry tomato
- 1 tablespoon olive oil
- 140 g penne pasta
- 100 g halloumi cheese cubed
- 3 tablespoon cream cheese
- 0.5 lemon juice only
- 25 g basil finely chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 180°C/350°F/Gas 4.
- Put 250 g Cherry tomatoes into a roasting tin with 1 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper. Put into the oven for 25 minutes, until the tomatoes start to blister.
- Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Heat a frying pan and add 100 g Halloumi and dry fry for around 4 minutes, stirring regularly.
- Drain the pasta and put it back into the pan. Stir in 3 tablespoon Cream cheese, juice of 0.5 Lemon, 25 g Fresh basil and 1 pinch Sea salt and ground black pepper.
- Add the cooked tomatoes and halloumi to the pasta and stir, then serve.
Notes
- Dry-fry halloumi in a hot pan without oil for crisp edges, or use the grill as an alternative.
- Roast extra vegetables like peppers, courgette, or aubergine with the tomatoes for added flavor and nutrients.
- Use the juice of a whole lemon if your lemon is less juicy to maintain brightness in the sauce.
- Limit added salt since halloumi itself is quite salty.
- Sprinkle toasted pine nuts on top for extra texture and crunch when serving.
- Leftover pasta can be enjoyed cold or reheated.
- For more protein, chickpeas can be mixed in before serving.
- Using fresh pasta and a tomato-based sauce can speed up preparation while varying the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 545kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 24mg | 8% |
| Sodium | 701mg | 29% |
| Potassium | 594mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1993IU | 40% |
| Vitamin C | 48mg | 53% |
| Calcium | 585mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
