Description
Creamy Halloumi Pasta with Tomatoes and Basil is a quick and satisfying dish that brings a taste of the Mediterranean to your table. In just 25 minutes, you can whip up this delightful meal that features golden halloumi cheese, sweet cherry tomatoes, and fragrant basil in a rich, creamy sauce. Perfect for busy weeknights or as a comforting dish on special occasions, this pasta recipe is adaptable to suit your taste preferences. Whether you choose to add chicken or turkey or serve it alongside your favorite vegetables, this creamy pasta promises to deliver both flavor and comfort in every bite.
Ingredients
- 8 oz short pasta
- 7 oz halloumi cheese, cubed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1½ cups cherry tomatoes, halved
- ½ cup heavy cream
- ¼ cup reserved pasta water
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
Instructions
- Cook the short pasta in salted boiling water according to package instructions, reserving ¼ cup of pasta water before draining.
- In a skillet over medium heat, heat olive oil and fry the cubed halloumi until golden brown on all sides; remove from skillet and set aside.
- Sauté minced garlic in the same skillet until fragrant (about 30 seconds).
- Add halved cherry tomatoes and cook until they soften.
- Pour in heavy cream and reserved pasta water; stir well to create a smooth sauce.
- Toss the cooked pasta into the skillet to coat evenly with sauce.
- Return fried halloumi and add torn basil leaves; mix gently.
- Season with salt and black pepper; heat through for another minute.
- Serve warm, garnished with extra basil if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 3g
- Sodium: 610mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
Keywords: For added nutrition and flavor, consider incorporating seasonal vegetables such as spinach or zucchini during the sautéing step. To make this dish vegan-friendly, substitute halloumi with plant-based cheese and use coconut cream instead of heavy cream.