One Pot Smoky Halloumi Pasta – My Fussy Eater


A tasty smoky pasta dish all cooked in one pot and topped with crispy halloumi

I absolutely love One Pot Recipes during the week. Life can be hectic with work, school runs and activities and having to pull out several pots and pans and make a mess in the kitchen can just be too much of a mental load in the evenings.

This recipe is so easy to make and is a great way to introduce halloumi to fussy eaters.

Start off by frying small cubes of halloumi in a large pot.

When they’re crispy and browned, remove them and set aside on a plate.

To the same pan add pasta, a tin of chopped tomatoes, vegetable stock, chipotle pasta and dried oregano.

The chipotle paste gives a lovely smoky and mild spicy flavour to the dish. If you’re worried that it may be a bit too spicy for your children then start with just 1/4 tsp the first time you make it and see how they like.

Bring to the boil and simmer for 7 minutes.

Add in some chopped frozen vegetables and cook for another 5-6 minutes until the pasta is soft and most of the liquid has absorbed.

Turn off the heat and stir in a little creme fraiche to make the sauce nice and creamy.

Serve up in bowls and top with the crispy halloumi pieces.

So easy, so tasty and relatively cheap to make too.

If you liked this recipe you may also enjoy my Baked Feta, Chorizo & Spinach Risotto

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One Pot Smoky Halloumi Pasta


Description

A tasty smoky pasta dish all cooked in one pot and topped with crispy halloumi


Ingredients

  • 225g halloumi
  • 1/2 tbsp oil
  • 350g pasta
  • 1 tin chopped tomatoes
  • 700ml vegetable stock
  • 1/2 tsp chipotle pasta
  • 1/2 tsp dried oregano
  • 150g frozen chopped vegetables
  • 2 tbsp creme fraiche

Instructions

  1. Cut the halloumi into small bite sized pieces and add to a large casserole dish or saucepan with the oil.
  2. Cook for 5 minutes until the halloumi is brown and crispy.
  3. Remove the halloumi pieces from the pot and set aside on a plate.
  4. To the same pot ad the pasta, tinned tomatoes, vegetable stock, chipotle paste and oregano.
  5. Bring to the boil and simmer for 7 minutes, stirring every couple of minutes.
  6. Add the frozen vegetables and cook for another 5-6 minutes until the pasta has fully cooked and most of the liquid is absorbed.
  7. Remove from the heat and stir in the creme fraiche.
  8. Divide the pasta between four bowls and top with the crispy halloumi pieces.



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