Description
This delightful Halloumi Pasta recipe features perfectly cooked pasta tossed with golden-fried halloumi cheese, sautéed cherry tomatoes, and fresh spinach, finished with a hint of lemon juice and fragrant basil. Ready in just 30 minutes, it’s a quick and satisfying vegetarian meal bursting with fresh, Mediterranean flavors.
Ingredients
Scale
Pasta and Cheese
- 200 grams of pasta (penne, spaghetti, or fusilli)
- 250 grams of halloumi cheese (cut into cubes)
Vegetables and Flavorings
- 200 grams of cherry tomatoes (halved)
- 2 cloves of garlic (minced)
- 150 grams of fresh spinach
- 3 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Fresh basil leaves (for garnish)
- Salt and pepper (to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water to use later in the sauce.
- Fry the halloumi: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the halloumi cubes and cook them until they are golden brown on both sides, about 2-3 minutes per side. Remove from skillet and set aside.
- Sauté garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Cook tomatoes and spinach: Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften. Then stir in the fresh spinach and cook until it wilts, about 1-2 minutes.
- Toss pasta with vegetables and halloumi: Return the cooked pasta to the skillet and toss well with the tomato and spinach mixture. Add reserved pasta water a little at a time if needed to loosen the sauce. Return the fried halloumi to the skillet. Drizzle the lemon juice over everything and season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Plate the pasta warm, garnished with fresh basil leaves for a bright, aromatic finish.
Notes
- Use firm halloumi cheese to ensure it holds its shape while frying.
- If you prefer, substitute spinach with other leafy greens like arugula or kale.
- Reserved pasta water helps create a silky sauce and prevents the pasta from sticking.
- For a vegan version, replace halloumi with fried tofu and use nutritional yeast to add cheesy flavor.
- Serve immediately for the best texture, as halloumi tends to harden when cooled.
