Short description

I’ve created a quick and satisfying weeknight dinner featuring crispy halloumi slices atop a comforting, rich tomato sauce tossed with spaghetti and fresh herbs.

Easy Halloumi Pasta with Rich Tomato Sauce

Why You’ll Love This Recipe

I love how the halloumi stays beautifully firm and golden when fried, providing a lovely texture contrast against the tender pasta. The combination of cherry tomatoes, sun‑dried tomatoes, and roasted peppers creates a deep, savory tomato sauce that’s brightened with lemon zest and juice. Plus, it’s simple, versatile, and can be on the table in under 30 minutes—perfect for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Halloumi, sliced
Olive oil
Cherry tomatoes (canned or fresh)
Sun‑dried tomatoes, chopped
Roasted peppers, sliced
Garlic and tomato seasoning
Cream
Lemon zest and juice
Fresh basil and parsley, chopped
Grated Parmesan (optional, for serving)

Directions

Slice and fry halloumi – Cut into roughly 1 cm thick slices. Heat a couple of tablespoons of olive oil in a non‑stick pan over medium heat, then fry until both sides are golden and crispy. Remove and set aside.
Build the tomato sauce – In the same pan, add the cherry tomatoes and burst them with a sharp knife. Stir in garlic‑tomato seasoning, then gently simmer.
Add flavor boosters – Stir in chopped sun‑dried tomatoes and sliced roasted peppers. Pour in a bit of cream, simmer for 3–4 minutes, then squeeze in fresh lemon juice and sprinkle lemon zest. Adjust consistency with a splash of water or more cream, if needed.
Combine with pasta – Drain cooked spaghetti and toss into the sauce until evenly coated. Mix in fresh basil and parsley.
Serve – Plate the pasta, top it with the crispy halloumi slices, and sprinkle with Parmesan if I’m feeling indulgent.

Servings and timing

Servings: Makes about 4 portions.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: Around 25 minutes

Variations

Vegetable swap‑ins: Swap roasted peppers for zucchini, spinach, or mushrooms depending on what I have.
Protein alternative: Use firm tofu or grilled chicken instead of halloumi for variation.
Spice it up: Add a pinch of chili flakes or a splash of hot sauce when simmering the sauce.
Cheesy twist: Stir in dollops of ricotta or mascarpone for extra creaminess.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a pan over low heat, adding a touch of water or cream to revive the sauce, and top with a quick fry of a fresh halloumi slice if I want that crisp texture again.

FAQs

1. Can I use regular tomatoes instead of cherry tomatoes?

Absolutely—I’ve used chopped fresh or canned tomatoes before. If using fresh, I dice them and simmer until they break down into a sauce-like consistency.

2. Is there a substitute for cream?

Yes—plain yogurt or goat cheese stirred in at the end adds creaminess with a tang. Be mindful not to curdle yogurt by adding it off the heat or on very low heat.

3. What pasta shapes work best?

Spaghetti is classic here, but I’ve tried penne, rigatoni, or fusilli; they hold the sauce beautifully, especially the chunkier bits like roasted peppers and sun-dried tomatoes.

4. How do I get the halloumi perfectly crispy?

I always pat it dry, heat the pan first, and fry on medium-high until it develops a golden-brown crust—resist the urge to move it too soon.

5. Can I make this vegan?

Yes—use plant-based halloumi or firm tofu, swap cream for coconut cream or cashew cream, and use nutritional yeast instead of Parmesan.

Conclusion

I love this halloumi pasta because it’s quick, flavorful, and satisfying, with textures and tastes that feel indulgent yet still easy to prepare. Whether I’m craving something hearty or hosting friends for a casual meal, this recipe always delivers.