This simple vegetarian halloumi pasta dish with courgettes and tomatoes is easy peasy to make and perfect for week nights.
The ‘sauce’ of halloumi, courgettes and tomatoes is roasted in the oven, then the veg, cheese and any juices from the pan are mixed in with the pasta and a little of the pasta water. Voila!
This halloumi pasta is also wonderful hot or cold, so it’s great for making ahead and eating for packed lunches throughout the week, or you could have it as a cold pasta dish alongside a barbecue or picnic.
Vegetarian Halloumi Pasta – The Ingredients
- Halloumi – the key ingredient! You could make this with feta instead, but you’ll end up with a creamier sauce as the feta will soften when it cooks.
- Courgettes – or zucchini. They’re simply sliced and roasted here.
- Baby plum tomatoes – or cherry tomatoes. You’ll want fairly sweet tomatoes. If yours are large, cut them in half.
- Olive oil – to drizzle over the vegetables and cheese.
- Oregano – a sprinkling of dried oregano goes a long way in this dish.
- Pasta – I used rigatoni, you can use any short pasta. Penne would work well, as would macaroni.
Top Tips
- To serve chilled If you want to serve this chilled at a later date, allow to cool completely then transfer to a sealed container and place in the fridge. It will keep for up to 5 days. Don’t freeze it – it won’t defrost well.
- Additional vegetables You could roast red onions, olives (green or black), aubergine or bell peppers with the rest of the vegetables and cheese.
- Serve with While this makes a great complete meal by itself, if you want to bulk it out you could serve it with a delicious Greek salad.
Love halloumi? You’re also going to love:
- Smoky Halloumi Fajitas
- Halloumi Veg Bowl
- Chorizo and Halloumi Pasta
- The Creamiest Butter Halloumi Curry
- Halloumi Pittas with Sriracha Mayo and Salad
- Warm Roasted Red Pepper and Halloumi Quinoa Salad
- The Ultimate Vegetarian Halloumi Burger
- Butter Bean and Halloumi Stew with Pesto
- Savoury Olive and Halloumi Loaf Cake
Get the cook books:
Halloumi Pasta
Pasta with roasted halloumi, courgette and tomatoes.
Ingredients
- 2 medium courgettes approx 400g
- 400 g halloumi
- 250 g baby plum tomatoes
- 2 tbsps olive oil
- 2 tsps dried oregano
- 400 g pasta
Instructions
- Preheat the oven to 180 degrees C.
- Cut the ends off the courgettes. Cut in half lengthways, then slice thinly. Cut the halloumi into 1-2 cm cubes.
- Put the courgette pieces, halloumi and tomatoes onto a large baking tray in a single layer. Drizzle over the olive oil and sprinkle over the oregano. Add a pinch of salt and pepper. Roast in the oven for up to 30 minutes, until the halloumi is turning golden.
- Meanwhile, put a large pot of water on to boil and cook the pasta in it according to packet instructions.
- Drain the pasta, reserving 200ml pasta water. Put the pasta and pasta water back in the empty pot. Add the halloumi and vegetables from the baking tray, and any juices from the tray. Mix well and serve.
Tried this recipe?Let us know how it was!
