Best 2 Haloumi Pasta Recipes
Embark on a culinary journey with our tantalizing Haloumi Pasta, a symphony of flavors that will delight your taste buds. Savor the delectable combination of tender, salty haloumi cheese, perfectly balanced with tangy sun-dried tomatoes, vibrant spinach, and a medley of Mediterranean herbs. This versatile dish offers a trio of enticing variations to cater to your palate's desires. Dive into the classic Haloumi Pasta, a simple yet satisfying rendition that showcases the harmonious blend of ingredients. Zest up your meal with the Spicy Harissa Haloumi Pasta, where fiery harissa paste adds a piquant kick. For a vegetarian twist, indulge in the Spinach and Feta Haloumi Pasta, brimming with the goodness of spinach and creamy feta cheese. Each recipe promises a unique flavor profile, ensuring an unforgettable dining experience.
Let's cook with our recipes!
HALLOUMI PARMIGIANA
Breaded and fried halloumi adds a new dimension to an Italian favorite. It's a multitasking recipe, but produces a complete meal. It's definitely worth the effort.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
- While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
- Heat oil in a deep skillet over medium-high heat.
- Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
- Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
- Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
- Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
- Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 1178.6 calories, Carbohydrate 79.6 g, Cholesterol 103.6 mg, Fat 82.7 g, Fiber 8.3 g, Protein 32 g, SaturatedFat 20.1 g, Sodium 3123.9 mg, Sugar 12.3 g
TOMATO & HALLOUMI SLICE
Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
- Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
- Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
- Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 622 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 2.8 milligram of sodium
Tips:
- Choose the right pasta. Short, sturdy pastas like penne, rigatoni, or fusilli are ideal for this dish, as they can hold the chunky sauce well.
- Don't overcrowd the pan. When cooking the pasta, make sure to use a large pot with plenty of water. Overcrowding the pan will prevent the pasta from cooking evenly.
- Cook the pasta al dente. Al dente pasta is cooked through but still has a slight bite to it. This will help it hold its shape and texture in the sauce.
- Sear the halloumi until golden brown. Searing the halloumi will give it a delicious crispy crust and help it hold its shape in the sauce.
- Use a flavorful sauce. The sauce is what really brings this dish together, so make sure to use a sauce that you love. A simple tomato sauce, pesto sauce, or creamy sauce are all great options.
- Add some vegetables. Vegetables like bell peppers, zucchini, or spinach are great additions to this dish. They add flavor, color, and nutrients.
- Garnish with fresh herbs. Fresh herbs like basil, parsley, or oregano are a great way to add a pop of flavor and color to this dish.
Conclusion:
This halloumi pasta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to suit your own tastes. So next time you are looking for a quick and easy meal, give this halloumi pasta a try.
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