Pasta with halloumi
- Published: 31 Aug 10
- Updated: 18 Mar 24
In just 15 minutes this fresh, cheesy vegetarian pasta dish will be on your table and heading for your tummy.
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Serves 4
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Ready in 15 min
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Ingredients
- 350g fresh pasta, such as penne
- 250g peas
- 1 tbsp olive oil
- A handful of fresh basil leaves
- 3 tbsp basil pesto
- 25g grated Parmesan or vegetarian alternative
- 150g sliced chargrilled antipasto courgettes
- 100g baby spinach
- 225g sliced haloumi
- Extra basil leaves
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Method
- Bring a large pan of water to the boil, then add 350g fresh pasta, such as penne, and cook for 4 minutes. Add 250g peas for the final minute, then drain and stir through 1 tbsp olive oil, a handful of fresh basil leaves, 3 tbsp basil pesto, 25g grated Parmesan, 150g sliced chargrilled antipasto courgettes and 100g baby spinach.
- Meanwhile, place 225g sliced haloumi in a hot non-stick frying pan and fry until golden on each side. Serve on top of the pasta, scattered with extra basil leaves.
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 589kcals
- Fat
- 27.8g (11.5g saturated)
- Protein
- 29.7g
- Carbohydrates
- 59.4g (3.7g sugar)
- Salt
- 1.7g
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