Creamy Halloumi Pasta
A delightful pasta dish featuring halloumi cheese, garlic, cherry tomatoes, and spinach in a creamy sauce that's perfect for any occasion.
Ingredients
Pasta and Sauce Ingredients
- 200 g halloumi cheese Cut into cubes
- 250 g pasta of choice Use gluten-free if required
- 2 tablespoons olive oil For frying halloumi
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach Fresh
- 1/2 cup heavy cream or coconut milk Use coconut milk for a vegan alternative
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually around 8-12 minutes. Once done, drain the pasta and set it aside, reserving a small cup of the pasta cooking water.
Frying the Halloumi
- In a large frying pan, heat the olive oil over medium heat. Cut the halloumi cheese into cubes and carefully add to the hot oil, frying until golden brown on each side for about 3-4 minutes.
Adding Garlic and Tomatoes
- After the halloumi is browned, add the minced garlic and cook for about a minute. Then, toss in the halved cherry tomatoes and cook until softened, about 3-4 minutes.
Incorporating the Spinach
- Add the fresh spinach to the pan and stir gently until wilted, about 1-2 minutes.
Making it Creamy
- Pour in the heavy cream or coconut milk, stirring to combine. Add reserved pasta water if the mixture is too thick.
Combining the Pasta
- Add the drained pasta to the sauce, mixing gently to coat the pasta with the sauce.
Seasoning to Taste
- Taste and season with salt and pepper as needed.
Garnishing
- Serve garnished with fresh basil leaves.
Notes
To store leftovers, allow the pasta to cool and transfer to an airtight container. It can be refrigerated for 3 days or frozen. Reheat with a splash of water or cream.