Halloumi pasta is salty, satisfying, and easy to make! Just 6 ingredients, ready in 30 minutes.
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Think you’ve had great pasta before? Just wait until you try halloumi pasta!
Halloumi is a firm, squeaky cheese made from a mixture of goat, sheep, and sometimes cow milk. It holds its shape when fried or grilled, making it a great meat substitute in this pasta dish.
Usually halloumi is packaged in a minty brine. Don’t worry, the mint adds a bit of freshness without giving it a breath-mint flavor.
I originally learned how to make this halloumi pasta recipe with thinly sliced chicken thighs instead of halloumi. It was called “Birds Nest Pasta” thanks to the spaghetti “nest” and “birds” (chicken) resting in the middle.
Halloumi makes an excellent substitute for chicken, giving this recipe a hearty, salty bite. It’s also a great way to keep the protein high instead of just being a plate of pasta with broccoli!
Ingredients
- Spaghetti
- Olive oil
- Halloumi
- Broccoli
- Butter
- Parmesan cheese
- Salt & pepper
How to make halloumi pasta
- Bring a large pot of water to a boil and cook the pasta according to package directions. Before draining the pasta, reserve a cup of the starchy cooking water.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the halloumi and cook for 8-10 minutes, flipping once, until golden brown on both sides. Transfer to a small plate and return the pan to the heat.
- Add the broccoli to the hot pan and cook, stirring frequently, for 5 minutes or until lightly charred and bright green.
- Return the empty pasta pot to the stove top and melt the butter over medium heat.
- Add the pasta, parmesan cheese, and a little bit of pasta water, tossing to combine. To get a looser sauce, add more pasta water until it reaches your desired consistency.
- Serve the pasta by twirling it into nests on the plate, then topping with broccoli and halloumi.
Top tips
Where to find halloumi
Halloumi can be a little harder to find than other cheeses. I’m usually able to find it at the grocery store near the other international cheeses (think feta, paneer, etc.).
Make pasta with halloumi vegan and gluten-free
To make this vegan, omit the halloumi and parmesan cheese. You’ll also need to use a vegan butter substitute (or an equal amount of olive oil).
To make this gluten-free, simply use your favorite gluten-free pasta. The rest is naturally gluten-free!
How to store
Halloumi pasta will keep covered in the refrigerator for up to 3 days.
Tips for customizing halloumi pasta
- Cut the halloumi into bite sized pieces before or after cooking
- Use your favorite cut of pasta, such as penne or fettuccine
- Add roasted garlic or cherry tomatoes
- Top with a drizzle of basil pesto
- Sprinkle the finished dish with chopped fresh mint, parsley, or basil
FAQ
Most parmesan cheese is not vegetarian because it is made with animal rennet. If it is important for you to keep this recipe vegetarian, make sure you look for a cheese made with vegetable rennet.
The same goes for halloumi, although it is more commonly produced to be vegetarian. You may want to check your halloumi package as well.
Paneer is very similar to halloumi, and can be pan fried in the same way. If you prefer, you can use another type of cheese such as feta, ricotta, or fresh mozzarella (just skip the pan frying!).
Meat eaters could substitute the halloumi with thinly sliced chicken thighs or shrimp, adjusting the cooking time as necessary.
More vegetarian pasta recipes
- Halloumi Stroganoff
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Halloumi Pasta
Ingredients
- 1 pound spaghetti
- 1 tablespoon extra virgin olive oil
- 1 pound halloumi
- Salt and freshly ground black pepper
- 2 heads broccoli, thinly sliced
- 4 tablespoons butter
- ¼ cup Parmesan cheese, plus more for sprinkling
Instructions
- Bring a large pot of water to a boil over high heat. Salt generously and cook the pasta according to package directions. Drain the pasta, reserving a cup of the starchy cooking water.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the halloumi and cook for 8-10 minutes, flipping once, until golden brown on both sides. Transfer to a small plate and return the pan to the heat.
- Add the broccoli to the hot pan and cook, stirring frequently, for 5 minutes or until lightly charred and bright green.
- Return the empty pasta pot to the stove top and melt the butter over medium heat.
- Add the pasta, parmesan cheese, and a little bit of pasta water, tossing to combine. To get a looser sauce, add more pasta water until it reaches your desired consistency.
- Serve the pasta by twirling it into nests on the plate, then topping with broccoli and halloumi. Top with additional Parmesan and crushed red pepper flakes, if desired.
Notes
Tips for customizing halloumi pasta
- Cut the halloumi into bite sized pieces before or after cooking
- Use your favorite cut of pasta, such as penne or fettuccine
- Add roasted garlic or cherry tomatoes
- Top with a drizzle of basil pesto
- Sprinkle the finished dish with chopped fresh mint, parsley, or basil
Tricia Berkow says
I am curious where the Amazon Affiliate Link is. I scoured the post but couldn’t find one. I was thinking there might be a link to the halloumi that you used? Recipe looks yummy! I had halloumi in Sweden with lentils. It was really good
Lindsay Moe says
The Amazon affiliate disclosure is something I add to every post for legal reasons. I usually buy my halloumi at Woodmans or Aldi, but here is a link to one you can buy on Amazon! https://amzn.to/3ONsb3z