Halloumi Pasta
Mains & Sides

Halloumi Pasta


19 February 2016


This is my go-to pasta when I crave for some salt and cheese. Halloumi, a cheese which originates from Cyprus is usually made from goat or sheep’s milk, and is packed with protein and calcium. A 50g serving has around 160 calories but it’s a delicious treat and great on days when you’re active. The other ingredients in this pasta recipe give the dish a fresh and crisp appeal to balance the heavy, salty cheese. Also, this version is gluten-free. Enjoy!

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Gluten-free Halloumi Pasta

  • A handful of Quinoa spaghetti or any other gluten-free pasta
  • A handful of Italian spinach or any greens like broccoli
  • 5 cherry tomatoes, split
  • 50g halloumi cheese, cubed
  • Half a small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4-5 basil leaves, coarsely chopped
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • A pinch of truffle salsa (optional)
  • Some sea salt and freshly-cracked pepper
  1. Cook pasta as per instruction. Put aside.
  2. Fry cubed halloumi with some coconut oil till golden, put aside.
  3. Fry chopped onion and garlic in the same pan.
  4. Throw in spinach, mix and let it slightly wilt. Turn off fire. Do not overcook it.
  5. Add in the pasta, cooked halloumi, tomatoes, basil leaves, olive oil, salt and pepper to taste. Mix well and serve.

Note: Optionally, basil-infused olive oil can be used instead of fresh basil leaves. Another option is having half a teaspoon of truffle salsa mixed into this. Some friends prefer this as it gives the dish an even richer flavour but I like it fresh with just olive oil and basil.

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