Halloumi Pasta
Description
This Creamy Halloumi Pasta combines golden, crispy cubes of halloumi cheese with a luscious garlic cream sauce, fresh spinach, and a hint of lemon. It’s hearty, satisfying, and takes only about 30 minutes to prepare — perfect for a cozy dinner or a quick weeknight meal.
Total Time
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Ingredients (Serves 2–3)
For the pasta
200g spaghetti or penne
1 tbsp olive oil
Salt (for boiling water)
For the halloumi
200g halloumi, cut into cubes or strips
1 tbsp olive oil
For the sauc
2 tbsp
3 cloves garlic, minced
1 small onion, finely chopped
200ml heavy cream (or cooking cream)
50ml milk (optional, to loosen sauce)
½ tsp chili flakes (optional, for spice)
Salt & black pepper, to taste
1 tsp lemon juice (for brightness)
2 cups fresh spinach (optional but recommended)
¼ cup grated parmesan or a sprinkle of extra halloumi
Fresh parsley or basil
Extra chili flakes or lemon zest
Instructions
Cook the Pasta
Boil water with salt and olive oil.
Add the pasta and cook until al dente (usually 8–10 minutes).
Reserve ½ cup of the pasta water, then drain and set aside.
Fry the Halloumi
Heat 1 tbsp olive oil in a non-stick pan over medium heat.Add halloumi cubes and fry each side until golden and crispy (about 2–3 minutes per side).
Remove and set aside on a plate.
Make the Sauce
In the same pan, melt butter and sauté garlic and onion until fragrant and translucent.
Pour in cream and stir gently. Add chili flakes, salt, pepper, and lemon juice. Simmer for 2–3 minutes.
Stir in spinach until wilted.
If the sauce is too thick, add a splash of milk or pasta water.
Combine Everything
Add the cooked pasta to the sauce and toss to coat.
Add fried halloumi and mix gently (so it stays crispy on the outside).
Sprinkle parmesan or extra halloumi and toss lightly.
Serve
Serve warm, garnished with chopped parsley, a sprinkle of chili flakes, and a drizzle of olive oil or lemon zest.
Tips & Variations
Make it spicy: Add more chili flakes or a pinch of smoked paprika.
Tomato version: Replace cream with crushed tomatoes for a tangy tomato-halloumi pasta.
Vegan option: Use vegan halloumi and plant-based cream.
Add roasted cherry tomatoes, bell peppers, or mushrooms.
Frequently Asked Questions
Can I use another cheese instead of halloumi?
A: You can substitute with paneer or feta, but only halloumi gives that chewy, grilled texture.
Why does my halloumi become rubbery?
Overcooking! Fry it only until golden and crisp — not for too long.
Can I make it ahead of time?
You can prep the sauce and pasta ahead, but fry the halloumi fresh before serving for best texture.
What goes well with halloumi pasta?
A: Garlic bread, a light green salad, or roasted vegetables pair perfectly.