This easy halloumi pasta with tomato sauce is the perfect recipe for a quick and delicious weeknight dinner. Crispy halloumi slices add texture and flavour, while the zesty tomato sauce, fresh herbs, and a hint of lemon create a bold tomato sauce.
You'll also love my one-pot creamy tomato pasta, creamy kale pasta, roasted tomato pasta, tomato and mascarpone pasta, and this sun-dried tomato pasta.
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⭐️ Why this recipe works
- Perfect Texture: Halloumi's unique ability to stay firm when fried adds a delicious contrast to the soft pasta.
- Rich Tomato Sauce: Using both cherry and sun-dried tomatoes creates a deep, robust flavor that coats the pasta beautifully.
- Zesty Freshness: Lemon zest and juice provide a bright, tangy note that balances the richness of the cream and cheese.
- Versatile Ingredients: The recipe allows for easy substitutions, making it adaptable to what's on hand in your kitchen.
- Quick and Easy: With straightforward steps and common ingredients, this dish can be whipped up in under 30 minutes.
🧾 Ingredients overview
- Spaghetti: The base of the dish, providing a hearty and filling component.
- Halloumi: Adds a savory, chewy texture and unique flavor.
- Olive Oil: Used for frying the halloumi and creating a rich base for the sauce.
- Cherry Tomatoes: Burst to create a fresh, sweet sauce.
- Sun-dried Tomatoes: Add depth and umami to the sauce.
- Roasted Peppers: Bring a smoky sweetness that complements the tomatoes.
- Lemon Zest and Juice: Add brightness and a refreshing zing.
- Cream: Creates a smooth, rich texture in the sauce.
- Garlic and Tomato Seasoning: Enhances the overall flavor profile.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Halloumi Pasta recipe step-by-step
- Prepare and Fry the Halloumi: Slice the halloumi into 1 cm thick slices. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Add the halloumi slices to the hot pan and fry until golden and crispy on both sides. Remove the halloumi slices from the pan and set them aside.
- Make the Tomato Sauce: In the same pan, pour in the tin of cherry tomatoes and burst them with a sharp knife. Add 2 tablespoons of garlic and tomato seasoning to enhance the flavor. Bring the sauce to a gentle simmer.
- Add Peppers, Sun-Dried Tomatoes, and Cream: Slice the roasted peppers and chop the sun-dried tomatoes. Stir them into the simmering tomato sauce. Pour in 2 tablespoons of cream and let it simmer for 3-4 minutes. Squeeze in the fresh lemon juice and add the zest for a zesty twist. Adjust the sauce's thickness with water or cream to your desired consistency.
- Combine and Serve: Drain the cooked spaghetti and add it to the sauce, tossing to coat evenly. Stir in 1 tablespoon of chopped basil and 1 tablespoon of chopped parsley for a burst of freshness. Place the fried halloumi slices on top of the pasta. Serve with grated parmesan cheese if desired.
📖 Variations
- Pasta: Use any pasta type, such as penne, fusilli, or linguine, instead of spaghetti.
- Halloumi: Swap halloumi for feta or paneer for a different texture.
- Tomatoes: Use fresh diced tomatoes or a can of crushed tomatoes if cherry tomatoes are unavailable.
- Cream: Substitute with a plant-based cream or coconut milk for a dairy-free version.
- Herbs: Try using oregano or thyme instead of basil and parsley.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Halloumi Preparation: For extra flavor, marinate the halloumi slices in a mixture of olive oil, lemon juice, and herbs for 30 minutes before frying.
- Tomato Sweetness: If your tomatoes are too acidic, add a pinch of sugar or a splash of balsamic vinegar to balance the flavors.
- Spice Infusion: For an extra kick, infuse olive oil with crushed red pepper flakes before frying the halloumi. This adds a subtle heat throughout the dish.
- Halloumi Crust: For an added layer of texture, coat halloumi slices in a light dusting of flour before frying to achieve an extra crispy crust.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, add a splash of water or cream and warm gently on the stovetop or microwave, stirring occasionally until heated through.
❓Recipe FAQ's
While halloumi has a unique texture and saltiness, you can experiment with other cheeses like feta or paneer if you prefer a different flavor profile.
Taste the halloumi first, as it can vary in saltiness. Adjust the seasoning accordingly and avoid adding extra salt until you assess the dish's taste.
Absolutely! Feel free to use your favourite pasta variety. The recipe is versatile and pairs well with different pasta shapes. Penne, fettuccini and rigatoni all work well to hold the sauce.
Looking for other recipes like this? Try these:
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Easy Halloumi Pasta with Rich Tomato Sauce
Ingredients
- 300 g (⅔ lb) spaghetti, cooked according to package directions
- 1 block halloumi, sliced
- 2 tablespoons olive oil
- 400 g (14 oz) tin cherry tomatoes
- 5 sun-dried tomatoes, chopped
- 5 pieces roasted peppers, sliced
- Zest and juice of one lemon
- 2 tablespoons cream
- 2 tablespoons garlic and tomato seasoning
- 1 tablespoon basil, chopped
- 1 tablespoon parsley, chopped
Instructions
Prepare and Fry the Halloumi:
- Slice the halloumi into 1 cm thick slices.
- Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.
- Add the halloumi slices to the hot pan. Fry until golden and crispy on both sides.
- Remove the halloumi slices from the pan and set them aside.
Make the Tomato Sauce:
- In the same pan, pour in the tin of cherry tomatoes and burst them with a sharp knife.
- Add 2 tablespoons of garlic and tomato seasoning to enhance the flavor.
- Bring the sauce to a gentle simmer.
Add Peppers, Sun-Dried Tomatoes, and Cream:
- Slice the roasted peppers and chop the sun-dried tomatoes. Stir them into the simmering tomato sauce.
- Pour in 2 tablespoons of cream and let it simmer for 3-4 minutes.
- Squeeze in the fresh lemon juice and add the zest for a zesty twist.
- Adjust the sauce's thickness with water or cream to your desired consistency.
Combine and Serve:
- Drain the cooked spaghetti and add it to the sauce, tossing to coat evenly.
- Stir in 1 tablespoon of chopped basil and 1 tablespoon of chopped parsley for a burst of freshness.
- Place the fried halloumi slices on top of the pasta.
- Serve with grated parmesan cheese if desired.
Notes
- Halloumi Storage: Store leftover halloumi in an airtight container in the fridge to maintain its taste and texture.
- Sauce Make-Ahead: Prepare the sauce in advance and refrigerate it for a quick and easy meal on busy days.
- Flavourful Leftovers: Reheat refrigerated pasta gently on the stovetop with a splash of liquid to maintain its creamy texture, ensuring that leftovers are just as delightful as the freshly made dish.
Nutrition
Meet the Chef!
Hi, I'm Debs—a Cordon Bleu-trained chef. I help you get incredible dinners on the table fast with fool-proof recipes and meal plans designed for tiny budgets! Easy recipes with step-by-step instructions and tips and tricks I've learned over a 10-year career in professional kitchens.
Emma
Excellent recipe, the halloumi came out great, however I had to cook it a shorter amount of time so maybe keep that in mind and check in on it While cooking
Deborah Rainford
Thank you so much for taking the time to leave a comment. It's so appreciated. Happy you loved this recipe! 🙂
Chantelle
This is gorgeous! I'm never one to love tomato based dishes but this sauce along with the salty halloumi was perfect.
I just couldn't figure out what to do with the lemon so added it to the sauce when it was simmering.
Deborah Rainford
So happy you loved it! And so sorry about missing out on the lemon juice info. You did the right thing with the lemon juice, and I've updated the recipe. Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂
Jennie Jack
How many people does this recipe feed?
Deborah Rainford
It makes 4 servings or 2-3 servings with some leftovers.
Sherry
This recipe is such a winner! We make it weekly in my house and everyone loves it. Thank you!
Tonya
Made this last night as a very quick and easy dinner. I knew it was gonna be good, but it was amazing! Thanks for another great recipe!
Deborah Rainford
So happy you loved it. And thanks so much for taking the time to leave a comment and a rating! It's so appreciated.
Julie
This recipe is perfect for a quick weeknight! So happy I found it. Gonna keep all the ingredients on hand so I can make it any time!