One-Pot Smoky Halloumi Pasta
Ingredients (Serves 2–3)
200g pasta (penne, fusilli, or your choice)
1 tbsp olive oil
200g halloumi, cubed
3 garlic cloves, minced
1 small red onion, finely chopped
1 tsp smoked paprika (adds the smoky flavor)
1/2 tsp chili flakes (optional)
400g canned chopped tomatoes (or passata)
1 tbsp tomato paste (optional, for richness)
500ml vegetable stock (or water + bouillon)
1 handful spinach or kale (optional)
Salt & pepper to taste
Fresh basil or parsley (for garnish)
Grated Parmesan or nutritional yeast (optional topping) Instructions
Sear the halloumi
Heat olive oil in a large deep pan over medium heat.
Add the cubed halloumi and fry until golden on all sides (about 4–5 minutes)
Remove from pan and set aside.
Sauté aromatics
In the same pan, add a bit more oil if needed.
Sauté onion until soft (3–4 minutes), then add garlic, smoked paprika, and chili flakes. Cook for another 30 seconds.
Add liquids and pasta
Stir in the chopped tomatoes, tomato paste (if using), and vegetable stock.
Add the dry pasta and bring to a boil. Stir occasionally to prevent sticking.
Simer
Reduce heat to a simmer, cover loosely, and cook for 10–12 minutes, or until pasta is al dente.
Stir occasionally and add more stock or water if it dries out too quickly.
Finish it off
Stir in spinach or kale if using, let it wilt for a minute.
Return the crispy halloumi to the pan. Season with salt and pepper.
Serve
Garnish with fresh herbs and optional cheese topping.
Serve hot and enjoy!
Tips
Want it creamier? Add a splash of cream or a spoonful of cream cheese at the end.
Make it smokier? Add a few drops of liquid smoke or roasted red peppers.
No halloumi? Try paneer or firm tof