Creamy Halloumi Pasta
This creamy halloumi pasta is your new favorite weeknight dinner option! This dish tastes extra indulgent with its dreamy blend of golden slices of halloumi cheese, Roma tomatoes, and a rich herbed sauce. It’s a quick, comforting meal that’s sure to delight your taste buds!
Cheesy pasta dishes are always a hit in our home — we just can’t get enough! Instead of the usual cheeses, I like to use halloumi cheese, and let me tell you, the switch is so worth it. Made from sheep’s milk and/or goat’s milk, halloumi gives this pasta dish an irresistible mellow, salty, and tangy flavor. Whether you’re already a halloumi fan or just curious to give it a try, this recipe is a must. You won’t regret it!
Why You’ll Love This Simple Pasta Recipe
- The pasta comes together in less than an hour – perfect to whip up during busy weeknights!
- This Halloumi pasta is uniquely flavorful and delicious, like feta cheese, but better!
- You’ll get a delightful mix of textures – from the softness of the boiled pasta and tomatoes to the crispy golden halloumi cheese.
- Halloumi provides protein and calcium without carbohydrates, making it good for your body. However, it does contain quite a bit of fat and sodium, so it’s better to consume portions in moderation.
- This halloumi pasta recipe can be made vegan-friendly if you make some substitutions.
Ingredient Notes
Spaghetti Noodles: Acts as the base of the dish. Use gluten-free if necessary.
Extra-Virgin Olive Oil: What we’ll use to fry the halloumi cheese and tomatoes. You can also use any cooking oil of your choice.
Halloumi Cheese: Gives the dish a deliciously salty, tangy flavor. You can use vegetarian/rennet-free if necessary. My vegetarian halloumi cheese comes from Dodoni.
Roma Tomatoes: Adds freshness and acidity to the dish.
Pasta water: Acts as a natural sauce thickener. We will use the reserve from cooking the pasta above.
Heavy Cream: Makes the pasta sauce rich and velvety. If you are not a fan of heavy cream, alternatives like coconut or cashew cream can be used if preferred.
Butter: Adds richness to the sauce. You can use salted or unsalted.
Brown Mustard or Dijon Mustard: Imparts a sharp, slightly spicy flavor.
Lemon Juice: Adds brightness to the dish.
Garlic and Garlic Powder: Provides a savory profile to the pasta sauce.
Dried Basil: Gives a lovely, herbaceous flavor to the dish. If you want something even tastier, you can use a bit of basil pesto.
Salt and Black Pepper: Enhances the flavors of the ingredients.
Red Chili Flakes: Adds a mild kick to the recipe. Omit if sensitive to spice.
Fresh basil: Optional – for garnishing!
How to Make Halloumi Pasta
- Cook pasta according to package directions, reserving 1/2 cup of pasta water.
- Drain, return to the pot, and set aside.
- Pan-fry halloumi slices in oil over medium heat for 3 minutes per side until golden. Set aside.
- Sauté halved tomatoes in the same skillet for 2 minutes per side until softened. Set aside.
- Blend reserved pasta water, cream, butter, mustard, lemon juice, garlic, seasonings, and spices into a smooth sauce.
- Toss the sauce with pasta over low heat until warmed through, about 2 minutes.
- Serve pasta topped with tomatoes and halloumi, garnished with fresh basil if desired. Enjoy!
Serving Suggestions
- Served with a light green salad or chickpea salad.
- Paired with grilled or roasted vegetables.
- Served with garlic bread on the side.
Expert Tips
- Halloumi is naturally salty, so taste the sauce and adjust the salt you’ll use.
- Add vegetables like cherry tomatoes, mushrooms, onions, spinach, or bell peppers to boost the dish’s color, flavor, and nutrients.
- Cook the pasta to al dente so that it won’t get mushy.
Storing and Reheating
Store any leftovers in an airtight container, then keep them in the fridge for up to 5 days.
Reheat the dish on the stovetop or in the microwave. If needed, add liquid (like water, broth, or vegetable stock) to loosen the sauce.
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Halloumi Pasta Recipe
Ingredients
- 8 ounces spaghetti noodles gluten-free if necessary
- 1 tablespoon extra-virgin olive oil or any cooking oil of choice
- 7.9 ounces halloumi cheese sliced, vegetarian/rennet-free if necessary
- 4 Roma tomatoes halved
- ½ cup pasta water reserve from cooking the pasta above
- ½ cup heavy cream
- 2 tablespoons butter salted or unsalted
- 1 tablespoon brown mustard or Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic
- ½ tsp garlic powder
- ½ teaspoon dried basil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red chili flakes
- fresh basil optional for garnishing
Instructions
- Cook the pasta according to package directions in a large pot, drain, return to the pot, and set aside, being sure to reserve 1/2 cup of the cooking water.
- In a skillet over medium heat, add the oil and the sliced halloumi.
- Pan-fry the halloumi slices for 3 minutes on each side or until golden. Set aside.
- To the same skillet, add the halved tomatoes and cook for 2 minutes on each side, or until softened and beginning to blister. Set aside.
- In a blender or food processor, add the reserved pasta water, cream, butter, mustard, lemon juice, garlic, garlic powder, dried basil, salt, pepper, and red chili flakes. Blend until a smooth sauce forms.
- Pour the sauce over the cooked noodles and turn the heat to low.
- Toss to coat the noodles until warm throughout, about 2 minutes.
- To serve, divide the pasta between bowls, topping each with the tomatoes and golden halloumi slices. Optionally garnish with slivers of freshly sliced basil before serving.
- Enjoy!