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Irresistible Halloumi Pasta in Cream Sauce

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This creamy Halloumi pasta is a delightful combination of rich flavors and textures that will warm your heart. Perfect for a cozy dinner, it brings the taste of a charming restaurant right to your kitchen.

Ingredients

Scale
  • 170 g Linguine or other pasta
  • 200 g Halloumi (sliced into approx. 1 cm thick pieces)
  • 200 g Cherry tomatoes (halved)
  • 60 g Mascarpone or cream cheese (or crème fraîche)
  • 1 Lemon (juiced)
  • 2 Garlic cloves (finely chopped)
  • 4 – 7 fresh basil leaves (sliced into thin strips)
  • 1 tbsp Butter or olive oil
  • Chives (finely chopped, for garnish)
  • Salt (black pepper)
  • some pasta water

Instructions

  1. Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente (about 8-10 minutes). Reserve some pasta water before draining the pasta.
  2. While the pasta is cooking, heat 1 tbsp of butter or olive oil in a large pan over medium heat. Place the Halloumi slices in the pan and fry for 2-3 minutes on each side until golden brown and crispy. Be careful not to set the heat too high to avoid burning the cheese.
  3. Remove the Halloumi slices from the pan and set them aside. In the same pan, sauté the halved cherry tomatoes over medium heat for about 3-5 minutes until they soften and release their juices. Stir occasionally to prevent burning.
  4. Add the chopped garlic to the tomatoes and sauté for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
  5. Add 60 g of mascarpone and about 60 ml of the reserved pasta water to the tomato-garlic mixture. Stir well until a creamy sauce forms.
  6. Add the drained pasta to the pan along with the juice of one lemon and the sliced basil leaves. Mix everything well so that the pasta is evenly coated with the sauce. Season the dish with salt, black pepper, and optionally a bit of onion powder.
  7. Finally, fold the fried Halloumi slices into the pasta or place them on top when serving. Sprinkle with fresh chives and enjoy immediately. Make sure the dish is served hot to bring out the flavors.

Nutrition

Keywords: Avoid frying the Halloumi slices for too long, as they can become too hard. They should remain crispy on the outside and soft on the inside. A large non-stick pan is ideal to prevent sticking and ensure even browning.

Find it online: https://chefwatermelon.com/verfuhrerische-halloumi-pasta-in-sahnesauce/