Halloumi Pasta with Courgettes and Tomatoes
This halloumi pasta is a quick, satisfying dinner packed with golden cheese, tender courgettes, and a rich tomato sauce. Briny olives and oregano add a Mediterranean touch, while fresh parsley keeps the dish bright and balanced. It is easy enough for a weeknight and sturdy enough for meal prep.
Servings4 Portions
Prep Time15 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
4
- halloumi, cut into cubes120 g
- wholemeal penne250 g
- baby plum tomatoes, halved325 g
- courgettes, diced320 g
- garlic, finely grated3 clove
- chopped tomatoes400 g
- Kalamata olives, quartered6
- rapeseed oil1 tsp
- dried oregano1 tsp
- parsley, chopped10 g
Step-by-Step Instructions
01
Bring a large pan of salted water to the boil and cook the wholemeal penne according to the package instructions until al dente. Reserve a splash of the pasta water, then drain.
02
While the pasta cooks, heat the rapeseed oil in a large non-stick frying pan over medium heat. Add the halloumi cubes and cook for about 3 minutes, turning occasionally, until golden on the outside. Transfer to a plate.
03
Add the halved baby plum tomatoes to the same pan and cook for 1 to 2 minutes until they just begin to soften. Spoon them onto the plate with the halloumi.
04
Add the diced courgettes and grated garlic to the pan. Stir-fry for 1 minute, then pour in the chopped tomatoes. Stir in the Kalamata olives and dried oregano, cover, and simmer for 10 minutes until the sauce thickens slightly and the courgettes are tender.
05
Return the cooked pasta, halloumi, softened fresh tomatoes, and chopped parsley to the pan. Toss everything together until evenly coated, adding a splash of reserved pasta water if the sauce looks too thick. Serve warm.
