Mushroom and Halloumi Spaghetti
This dish combines golden-fried halloumi with earthy mushrooms and perfectly cooked spaghetti, all brought together in a light, garlicky olive oil sauce. It’s a quick and hearty dinner option that feels indulgent yet is balanced with plant-based protein richness.
Time Overview:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
200g (about 7 oz) spaghetti
200g halloumi cheese, cubed
200g mushrooms (crimini, button, or mixed), sliced
2 tbsp olive oil (plus more for frying halloumi)
2 cloves garlic, minced
1/2 tsp chili flakes (optional)
1/2 tsp black pepper
Salt, to taste
Fresh parsley or basil, chopped (for garnish)
Lemon zest or juice (optional, for brightness)
Grated parmesan or nutritional yeast (optional topping)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dented. Reserve 1/4 cup pasta water before draining.
2. Fry the Halloumi:
In a non-stick pan, heat a drizzle of olive oil over medium heat.
Add halloumi cubes and cook until golden on all sides (about 6–8 minutes). Remove and set aside.
3. Saute the Mushrooms:
In the same pan, add 2 tbsp olive oil. Add garlic and chili flakes (if using), cook for 30 seconds.
Add sliced mushrooms and cook until browned and tender, about 6–8 minutes. Season with salt and pepper.
4. Combine Everything:
Add cooked spaghetti to the mushrooms. Toss to combine.
Add reserved pasta water a splash at a time to loosen the sauce.
Stir in fried halloumi. Finish with herbs, lemon zest, and more olive oil if needed.
5. Serve:
Plate the pasta and top with optional grated cheese, more herbs, or a squeeze of lemon.
Tips & Notes:
For extra creaminess: Add a splash of cream or plant-based cream with the pasta water.
Add greens: Toss in spinach, kale, or arugula with the mushrooms for extra nutrients.
Make it gluten-free: Use gluten-free pasta.
Halloumi tip: Pat it dry before frying for best crispiness.
Frequently asked questions FAQ:
Q: Can I use other cheese instead of halloumi?
A: Halloumi’s firm texture makes it ideal for frying. You can use paneer or firm tofu as alternatives.
Q: Is this recipe vegan?
A: No, but you can make it vegan by substituting halloumi with marinated tofu or a vegan halloumi alternative.
Q: Can I make it ahead?
A: Best served fresh, but leftovers keep well in the fridge for 2–3 days. Reheat gently.
Nutrition Information
Calories: ~520
Protein: 22g
Carbs: 55g
Fat: 25g
Fiber: 4g
Sugar: 3g
Sodium: ~600mg