One-Pot Smoked Halloumi Pasta
Ingredients (Serves 2–3)
200–250g pasta (short types like penne, fusilli, or rigatoni work best)
200g halloumi, cut into cubes
1 tsp smoked paprik
1 small onion, finely choppe
2–3 cloves garlic, minced
1 tbsp olive oil
1 tin (400g) chopped tomatoes (or passata for smoother sauce)
500ml vegetable stock
1 tsp chili flakes (optional, for a kick
100ml cream or coconut milk (for richness – optional)
Fresh basil or parsley, to garnish
Salt and pepper, to tast
Grated parmesan or nutritional yeast (optional, to serve)
Method
Sear the Halloumi
In a large, deep pan or pot, heat 1 tbsp of oil over medium heat.
Add halloumi cubes and sear until golden on most sides (around 5 minutes).
Sprinkle smoked paprika over them during the last minute.
Remove halloumi and set aside.
Sauté Aromatics
In the same pot, add chopped onion. Sauté for 3–4 minutes until softened.
Add garlic and chili flakes, cook for 1 minute until fragrant.
Add Liquids & Pasta
Pour in chopped tomatoes and vegetable stock. Bring to a simmer.
Add pasta directly to the pot. Stir well so it doesn’t stick.
Simmer uncovered for 10–12 minutes (or until pasta is cooked), stirring occasionally to prevent sticking.
Creamy Finish (optional)
Once pasta is al dente, stir in the cream or coconut milk for a silky finish.
Add the seared halloumi back to the pot and mix gently to combine. Let it warm through for 1–2 minutes.
Final Touches
Taste and season with salt and pepper.
Garnish with fresh basil or parsley, and optional grated cheese.
Tips
Want it extra smoky? Add a dash of liquid smoke or use smoked tomatoes.
Make it vegan: Use vegan halloumi-style cheese and plant-based cream.
Add veg: Toss in spinach, roasted peppers, or olives at the end.