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  • kcsimos

red pesto & halloumi pasta

Prep: 5min | Cooking: 20min

Complexity: 1/5


(serves 4)

  • 500g pasta of choice, recommend fusilli or penne

  • 1 pack holloumi, 250g, diced

  • 250g champignons, quartered

  • 1 zucchini, diced

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 1/3 cup pitted black olives

  • 250ml cream

  • 130-140g red tomato pesto of choice (recommend rosso, or arrabbiata if you like spice)

  • 2 tbsp chopped parsley

  • salt, pepper, olive oil

  • 1 tbsp butter


Cook pasta as per packet instructions. Drain and set aside.

In a large deep pan or shallow pot, heat some olive oil and fry the halloumi until golden on all sides. Set aside on a plate, and return the pan to the stove.

Melt the butter. Fry the mushrooms, onion, and bell pepper, for 5 min on high heat, and season lightly with a little salt.

Turn down the heat and add the zucchini and olives. Push all the veggies to one side of the pan, freeing up the base of the pan in one section. Pour the cream into the pan, and whisk in the pesto in that freed up space, and add the parsley. Add the pasta and the halloumi, and mix well. Cover the pan and allow everything to combine for a few min, before giving it one last mix.

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