Description
A quick and satisfying weeknight dinner with crispy halloumi slices served over spaghetti in a rich tomato sauce made from cherry tomatoes, sun-dried tomatoes, and roasted peppers, brightened with lemon and fresh herbs.
Ingredients
400g spaghetti
225g halloumi, sliced
2 tbsp olive oil
400g cherry tomatoes (canned or fresh)
50g sun-dried tomatoes, chopped
100g roasted peppers, sliced
1 tsp garlic and tomato seasoning
100ml cream
Zest and juice of 1 lemon
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
Grated Parmesan (optional, for serving)
Instructions
- Slice halloumi into 1 cm thick slices. Heat olive oil in a non-stick pan over medium heat and fry halloumi until golden and crispy on both sides. Remove and set aside.
- In the same pan, add cherry tomatoes and burst them with a knife. Stir in garlic and tomato seasoning, then simmer gently.
- Add chopped sun-dried tomatoes and sliced roasted peppers. Stir in cream and simmer for 3–4 minutes. Add lemon zest and juice. Adjust consistency with a splash of water or more cream if needed.
- Cook spaghetti according to package instructions. Drain and toss with the tomato sauce until evenly coated. Mix in chopped basil and parsley.
- Plate the pasta, top with crispy halloumi slices, and sprinkle with grated Parmesan if desired.
Notes
- Swap roasted peppers for zucchini, spinach, or mushrooms for variety.
- Use firm tofu or grilled chicken instead of halloumi for a protein variation.
- Add chili flakes or hot sauce for extra heat.
- Incorporate ricotta or mascarpone for a creamier sauce.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of water or cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg
