Creamy Halloumi Pasta Recipe with Tomatoes & Basil

This vegetarian Halloumi Pasta is an easy dish that is so fresh, light, and still full of protein! Halloumi cheese is a hard and squeaky cheese that is seared and treated like a protein, resulting in a satisfying and simple weeknight pasta dish!

This halloumi pasta recipe is great for spring and summertime, as the sauce is very light and vibrant! It uses fresh cherry tomatoes along with fresh basil, chopped chives, lemon juice, and a bit of mascarpone cheese for a creamy sauce! Halloumi cheese is such a fun ingredient. When raw, it tastes a bit like fresh mozzarella, but firmer. What makes halloumi so unique is that it has a high melting point so you can sear or brown it in a pan without making a melty mess! Plus, it is high in protein so it is a great meat alternative option.

This recipe is a bit similar to my Coconut Milk Tomato Pasta on my site, and pairs well with this Arugula Couscous Salad.

🎥 Watch the video of this recipe

@emily.eggers
halloumi pasta! with creamy tomato lemon sauce!
♬ LINGER X PAPER PLANES - Allison Keeley

🥘 What you need for this recipe

Ingredients

Linguini pasta - Any pasta shape can work here fine.
Halloumi Cheese
Cherry Tomatoes - Grape tomatoes can work too, or even diced large tomato.
Mascarpone Cheese - Creme fraîche, sour cream, cream cheese, or a dash of heavy cream could work as well.
Basil
Chives
Lemon Juice
Garlic Cloves

See recipe card for quantities.

📋 How to make Halloumi Pasta

Begin by prepping all ingredients as needed and bringing a large pot of salted water to a rolling boil.

In a large nonstick pan, add 1 tablespoon of butter or olive oil, then add sliced halloumi over medium heat. Cook on one side for about 2-3 minutes, then flip. The seared side should be golden brown. If it isn't golden brown yet, continue flipping until both sides are properly seared. Remove and set aside.

Add pasta to the boiling water, cook until just past al dente, then drain and set aside, reserving at least ¼ cup of pasta water.

Meanwhile, in the same pan (or a new pan if you prefer), then add the sliced cherry tomatoes and sauté on medium heat until they become soft, jammy, and release their juices into the pan, about 3-5 minutes. Add in the minced garlic and sauté until softened and fragrant.

Lower the heat and add the mascarpone cheese with ¼ cup of pasta water, and use a wooden spoon or a whisk to combine the cheese into the water to create a sauce.

Add the cooked and drained pasta into the sauce along with lemon juice and the chiffonaded basil. Stir to combine. Add kosher salt and black pepper to taste, along with onion powder. Stir to combine.

Add halloumi in, off the heat, and toss to combine, or save and just add the halloumi to the top. Once plated, garnish with fresh chopped chives.

Hint: Add a bit of extra pasta water and let the al dente cook in the mascarpone tomato sauce for 1-2 minutes, infusing the flavor and creating a richer and creamier sauce.

Substitutions

Gluten Free - This recipe is so easily made gluten free, by just using GF pasta!
Vegan - Halloumi is cheese, so this recipe cannot be made fully vegan unless you omit the halloumi. You could use coconut cream for the mascarpone replacement, and you could possibly replace the halloumi with tofu!
Make it Spicy - Create a spicy tomato sauce by adding in red pepper chili flakes or calabrian chilies in oil and stir into the dish.

Equipment

Large Nonstick Pan
Sharp Knife & Cutting Board
Wooden Spoon or Rubber Spatula

Storage & Reheating Tips:

Store in the Fridge: Wait until the pasta comes to room temperature and store in the refrigerator in an airtight container for 4-5 days.
Store in the Freezer: Store in a freezer-safe airtight container for up to about 3 months.
How to Reheat: Always inspect leftovers for impurities or mold by using your eyes and nose. Reheat by adding to a nonstick pan with a dash of olive oil over medium heat until heated through. Garnish with fresh herbs.

💭 Expert Tips & Tricks

For the best flavor and texture, add a bit of extra pasta water and let the al dente cook in the mascarpone tomato sauce for 1-2 minutes, infusing the flavor and creating a richer sauce.
If you cant find mascarpone cheese, you can use cream cheese, creme fraiche, or even a dash of heavy cream as a replacement.
When the halloumi starts to bubble, let it cook in the pan for a bit longer. If you flip it and it isn't browned the way you want, you can always flip it back and keep cooking until crispy.

FAQ

What is Halloumi Cheese?

Halloumi is a semi-hard type of cheese, usually made from sheeps milk or goat milk or sometimes a mixture of goat and sheep milk. It is often called "grilling cheese" because of its ability to be cooked and seared without completely melting.

Does halloumi taste like mozzarella?

Halloumi cheese can taste a bit like mozzarella cheese when cooked. When raw, it is less salty than mozzarella and more firm.

Can you eat halloumi raw?

Halloumi cheese is perfectly safe to eat raw, though many would agree that it is much more enjoyable when grilled or cooked. When raw, it is reminiscent of feta cheese or mozzarella, just much more firm and far more flavorless.