Halloumi Pasta
Ingredients
1 tbsp of olive oil
0.5 red onion, thinly sliced
2 garlic cloves, grated or minced
200 g of cherry tomatoes, halved
250 g of halloumi, cut into 2cm cubes
1 tsp of sea salt, plus extra for salting the pasta water
500 g of penne pasta
2 tbsp of basil pesto
10 g of mint, leaves only, roughly chopped
4 servings
Calories~825 kcal
Protein~31 g
Carbs~98 g
Fat~33 g
Fiber~6 g
Sugar~6 g
Total recipe
Calories~3,300 kcal
Protein~125 g
Carbs~390 g
Fat~130 g
Fiber~25 g
Sugar~25 g
Method
Step 1
Add the oil to a large frying pan or shallow casserole over medium heat. Add the onions, garlic, cherry tomatoes and halloumi chunks and season with the sea salt and a pinch of ground black pepper.
Step 2
Cook for 5-6 mins, stirring occasionally, until vegetables are soft and the halloumi is golden all over.
Step 3
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to packet instructions, then drain, reserving 2 tbsp of pasta water for the sauce.
Step 4
Add the pasta to the vegetables and halloumi. Stir in the pesto and mix well, adding the reserved pasta water to help loosen the sauce.
Step 5
Sprinkle over the chopped mint and serve immediately.
