This easy halloumi pasta in a rich tomato sauce is a quick, flavourful dinner that’s perfect for weeknights. Crispy pan-fried halloumi adds a satisfying bite while a vibrant tomato sauce, fresh herbs and a squeeze of lemon balance the dish with bright acidity and creaminess.
This recipe pairs well with other quick pasta ideas like one-pot creamy tomato pasta, creamy kale pasta, roasted tomato pasta, tomato and mascarpone pasta, or sun-dried tomato pasta.
⭐️ Why this recipe works
- Perfect Texture: Halloumi stays firm when fried, offering a pleasant contrast to tender pasta.
- Rich Tomato Sauce: Combining cherry and sun-dried tomatoes gives the sauce depth and concentration of flavour.
- Zesty Freshness: Lemon zest and juice brighten the dish and cut through the creaminess.
- Versatile Ingredients: Easy to adapt with simple swaps depending on what you have on hand.
- Quick and Easy: With straightforward steps and common pantry ingredients, this comes together in under 30 minutes.
🧾 Ingredients overview
- Spaghetti: A filling base that carries the sauce well.
- Halloumi: Adds a salty, chewy texture when fried.
- Olive Oil: For frying the halloumi and starting the sauce.
- Cherry Tomatoes: Burst to form a fresh, slightly sweet sauce.
- Sun-dried Tomatoes: Provide an umami-rich depth.
- Roasted Peppers: Add a smoky, sweet note.
- Lemon Zest and Juice: Brighten and lift the flavours.
- Cream: Smooths and enriches the sauce.
- Garlic and Tomato Seasoning: Enhances the overall profile.
👩🏻🍳 Here’s how to make it
Easy Halloumi Pasta recipe step-by-step
- Prepare and Fry the Halloumi: Slice the halloumi into approximately 1 cm thick pieces. Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat. Fry the halloumi until golden and crispy on both sides, then remove and set aside.
- Make the Tomato Sauce: In the same pan, add a tin of cherry tomatoes and break them open with a knife or spoon. Stir in 2 tablespoons of garlic and tomato seasoning and bring the sauce to a gentle simmer.
- Add Peppers, Sun-Dried Tomatoes, and Cream: Slice roasted peppers and chop sun-dried tomatoes, then stir them into the simmering sauce. Pour in 2 tablespoons of cream and simmer for 3–4 minutes. Add the juice and zest of one lemon. If needed, thin the sauce with a splash of water or extra cream to reach your preferred consistency.
- Combine and Serve: Drain the cooked spaghetti and toss it into the sauce to coat. Stir in 1 tablespoon each of chopped basil and parsley for freshness. Arrange the fried halloumi on top and serve with grated parmesan if you like.
📖 Variations
- Pasta: Swap spaghetti for penne, fusilli or linguine.
- Halloumi: Try feta or paneer for a different texture (bearing in mind salt levels will vary).
- Tomatoes: Use fresh diced tomatoes or a can of crushed tomatoes if you don’t have cherry tomatoes.
- Cream: Use a plant-based cream or coconut milk for a dairy-free version.
- Herbs: Substitute oregano or thyme for basil and parsley to change the flavour profile.
💡 Chef’s Guide: Expert Tips
Based on professional kitchen experience, here are a few tips to improve the result.
- Marinate the Halloumi: For extra flavour, marinate slices in olive oil, lemon juice and herbs for 30 minutes before frying.
- Balance Tomato Acidity: If the tomatoes are too tart, add a pinch of sugar or a splash of balsamic vinegar.
- Add Heat: Infuse the frying oil with red pepper flakes for a subtle spicy note.
- Extra Crunch: Dust halloumi slices with a little flour before frying to create a crispier crust.
🍯 Storing and reheating leftovers
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop or in the microwave with a splash of water or cream, stirring occasionally until heated through.
❓Recipe FAQ’s
Halloumi is unique for frying, but you can experiment with feta or paneer if you prefer a different texture—note that saltiness and melting behaviour will differ.
Taste the halloumi before seasoning the dish. Some brands are saltier than others, so adjust additional salt accordingly.
Yes. This sauce works well with many pasta shapes—penne, fettuccine and rigatoni all hold the sauce nicely.
Looking for similar recipes? Try other quick pasta dishes for more weeknight options.
If you try this Easy Halloumi Pasta, please leave a comment and a star rating — feedback is always appreciated!
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 halloumi into 1 cm thick slices.
- Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.
- Fry halloumi until golden and crispy on both sides, then set aside.
Make the Tomato Sauce:
- Add the tin of cherry tomatoes to the pan and burst them open.
- Stir in 2 tablespoons garlic and tomato seasoning.
- Bring to a gentle simmer.
Add Peppers, Sun-Dried Tomatoes and Cream:
- Slice roasted peppers and chop sun-dried tomatoes, then stir into the sauce.
- Add 2 tablespoons cream and simmer 3–4 minutes.
- Add lemon juice and zest, and thin the sauce with water or more cream if necessary.
Combine and Serve:
- Drain spaghetti and toss into the sauce to coat.
- Stir in chopped basil and parsley.
- Top with the fried halloumi and serve with grated parmesan if desired.
Notes
- Halloumi Storage: Keep leftover halloumi in an airtight container in the fridge to preserve texture and flavour.
- Sauce Make-Ahead: Make the sauce in advance and refrigerate for a speedy meal later.
- Reheating: Reheat gently on the stovetop with a splash of liquid to maintain creaminess.
Nutrition
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Carbohydrates: 58 g
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Protein: 23 g
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Fat: 25 g
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef. I focus on simple, reliable recipes and meal plans that help you get great dinners on the table quickly and affordably. These recipes include step-by-step instructions and tips from over a decade in professional kitchens.
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