Halloumi Pasta with Cherry Tomatoes, Olives, and Basil Recipe
A delicious and vibrant Halloumi Pasta recipe combining golden fried halloumi, fresh vegetables, and flavorful spices all cooked in one pan for a quick and satisfying meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Halloumi
- 225 g (1 block) low fat halloumi, thinly sliced
Vegetables and Herbs
- 1-2 fresh chillies, deseeded (if preferred) and finely chopped
- 50 g spring onion, thinly sliced
- 3-4 cloves of garlic, finely chopped
- 2 courgettes (1 grated, 1 sliced into thin quarters)
- 250 g cherry tomatoes, quartered
- 50 g green olives, thinly sliced
- Fresh basil leaves
Pasta and Liquids
- 400 g linguine
- ½ lemon, juiced
- 1.2 litres chicken or vegetable stock
Seasonings and Oil
- 1 tsp smoked paprika
- 8 tbsp (1 tube) tomato puree
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Fry the Halloumi: Heat half of the olive oil in a large, deep non-stick frying pan over medium-high heat. Add the thinly sliced halloumi and fry for 2 minutes on each side until golden brown. Remove and set aside.
- Sauté Aromatics: Add the remaining olive oil to the same pan. Add chopped garlic, deseeded chillies, and spring onion (reserve some green parts for garnish). Fry for a few minutes until fragrant and softened.
- Cook Vegetables and Pasta: Add courgette quarters, smoked paprika, and tomato puree to the pan. Season with salt and fry for 3 minutes. Pour in the chicken or vegetable stock and add linguine. Bring to a boil, then cook for 12 minutes, stirring frequently to prevent the pasta from sticking.
- Add Fresh Ingredients: When the pasta is nearly cooked, stir in the grated courgette, quartered cherry tomatoes, sliced green olives, and lemon juice. Mix well to combine.
- Assemble and Serve: Top the pasta with the fried halloumi, reserved spring onion greens, fresh basil leaves, and extra fresh chillies if desired. Season with a pinch of salt and pepper and serve with optional chilli flakes for extra heat.
Notes
- Make sure to stir the pasta frequently while cooking in the stock to prevent sticking.
- Adjust the number of chillies or chilli flakes according to your heat preference.
- Low fat halloumi is used to reduce overall fat content but regular halloumi can be substituted.
- This recipe can be made vegetarian by using vegetable stock instead of chicken stock.
- Reserve some spring onion green ends for garnish to add freshness and color.
