Description
This Hot Chili Halloumi Pasta is a creamy, spicy, flavor-packed dish that combines a silky chili sauce, chewy pasta, and golden crispy halloumi. It’s quick, comforting, and perfect for weeknights when you want something bold and satisfying without much effort.
Ingredients
Scale
- 8 oz rigatoni or short pasta
- 1 block halloumi cheese, sliced into thick pieces
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 to 2 tablespoons chili paste (adjust to desired spice level)
- 1 cup heavy cream or coconut cream
- Salt and pepper to taste
- ¼ cup reserved pasta water
- 2 green onions, sliced for garnish
Instructions
- Boil the Pasta: Bring salted water to a boil and cook the pasta until al dente. Reserve ¼ cup of pasta water before draining.
- Crisp the Halloumi: Heat olive oil or butter in a pan over medium heat. Add halloumi slices and pan-fry for 2–3 minutes on each side until golden brown. Remove and set aside.
- Sauté the Garlic: In the same pan, add a bit more oil if needed. Add minced garlic and cook for 30 seconds until fragrant.
- Build the Sauce: Add tomato paste and cook for 1 minute. Stir in the chili paste. Pour in the cream and mix until smooth and creamy.
- Add the Pasta: Add the cooked pasta into the sauce. Stir to coat evenly. Add pasta water if needed to loosen the sauce.
- Top with Halloumi: Place the crispy halloumi slices on top. Garnish with green onions and serve warm.
Notes
Pan-sear the halloumi without moving it to get the perfect golden crust. Adjust chili paste amounts to create a mild or extra-spicy version. For a lighter option, substitute coconut cream in place of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg