Haloumi Pasta Recipes
HALLOUMI PARMIGIANA
Breaded and fried halloumi adds a new dimension to an Italian favorite. It's a multitasking recipe, but produces a complete meal. It's definitely worth the effort.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place sliced eggplant into a large pot. Cover with salt and add enough water to cover. Place a plate on top of the rounds to keep them submerged; allow to sit for 10 minutes.
- While eggplant soaks, whisk egg in a shallow dish. Combine bread crumbs, oregano, black pepper, and cayenne pepper in another shallow dish.
- Heat oil in a deep skillet over medium-high heat.
- Drain eggplant and discard water. Rinse eggplant and squeeze out as much water as possible. Pat slices dry with paper towels. Dredge eggplant slices in egg and then bread crumb mixture and place on a plate. Dredge halloumi cheese sticks in egg and then bread crumb mixture and place on a plate.
- Fry breaded eggplant slices in the hot oil until browned, about 2 minutes. Flip and fry on the other side, about 2 minutes more. Drain on clean paper towels. Repeat with halloumi cheese sticks.
- Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Toss cooked pasta with extra-virgin olive oil.
- Pour spaghetti sauce into a small saucepan and heat over medium heat until hot, about 5 minutes.
- Divide cooked spaghetti onto 4 plates. Evenly distribute eggplant and halloumi cheese. Top with equal amounts of spaghetti sauce and Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 1178.6 calories, Carbohydrate 79.6 g, Cholesterol 103.6 mg, Fat 82.7 g, Fiber 8.3 g, Protein 32 g, SaturatedFat 20.1 g, Sodium 3123.9 mg, Sugar 12.3 g
PESTO PASTA WITH WHITE BEANS AND HALLOUMI
This vegetarian weeknight dinner comes together in half an hour and is made super special with the addition of halloumi. It looks like a fluffy cloud when grated, and it gives the pasta just the right amount of salty tang. Be sure to use a very fine grater, like a Microplane, when you prepare the halloumi, as it will only add to the fluffy effect (which is what you're after). This is a full meal in its own right, but you can also serve it alongside a big green salad.
Provided by Yotam Ottolenghi
Categories weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pasta: Add the oil to a large, lidded sauté pan, and then place it over medium-high heat. Once hot, add the garlic and chile, and cook for 2 minutes, stirring often, until the garlic is nicely golden. Stir in the thyme, beans, pasta, stock, 2 teaspoons salt and plenty of pepper, and bring to a simmer. Turn the heat to medium, cover, and cook for 12 minutes. Remove from the heat and let sit, with the lid off, for about 5 to 10 minutes. This will help it absorb more of the liquid.
- As the pasta cooks, make the pesto: To a food processor, add the nuts, garlic, arugula (rocket), parsley, half the oil, 1/2 teaspoon salt and a good grind of pepper. Pulse a few times, scraping down the sides and pulsing again until you have a coarse paste. Transfer to a small bowl and stir in the remaining olive oil, adding a touch extra if needed to loosen the pesto.
- When ready to serve, stir the lemon juice and half the pesto into the pasta (discard the chile, if you wish) and transfer to a large serving bowl or platter with a lip. Sprinkle over about half the halloumi, and serve with the extra halloumi and pesto to eat alongside.
HALLOUMI WITH PESTO SPAGHETTI
A delicious, quick and easy vegetarian recipe, packed with flavours from roasted red peppers, rocket and pesto.
Provided by destinystar123
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre-heat over to 200C. Wash the peppers, remove the seeds etc and cut into slices. Coat in olive oil and put into oven for 15-20minutes (turning halfway through) until soft
- Slice halloumi into thick chunks (about 6 slices if using a normal supermarket pack) and add to oven 5 minutes after peppers have gone in (turn halfway through)
- Cook pasta according to directions on packet, drain and stir in the pesto
- Put spaghetti onto plates, share peppers and halloumi between the plates, sprinkle rocket on top and grate over with the vegetarian hard cheese (as close to parmesan as you can get)
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- Boil your pasta according to the instructions on the package. This typically takes 10 minutes depending on which type of pasta you use.
- Add a little olive oil to a skillet or frying pan, and cook the cherry tomatoes for a few minutes until they are soft and warm. Remove them from the pan, and set them to the side.
- Add sliced halloumi and thinly sliced onions to the skillet. Pan fry on medium to high heat for a few minutes, until the halloumi is soft with a golden surface. Add finely grated garlic, and sauté for another minute.
- Add the cherry tomatoes, canned diced tomatoes, and sun dried tomatoes to the pan. Allow the sauce to cook on medium heat while you wait for the pasta to finish, typically 5 minutes. Stir occasionally to prevent the ingredients from burning.
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