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!
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
- Cook pasta as per instruction. Put aside.
- Fry cubed halloumi with some coconut oil till golden, put aside.
- Fry chopped onion and garlic in the same pan.
- Throw in spinach, mix and let it slightly wilt. Turn off fire. Do not overcook it.
- 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.