Creamy Broccoli Halloumi Pasta
A rich, satisfying pasta dish with crispy golden halloumi, tender broccoli, and a silky garlic cream sauce. It’s salty, creamy, and perfectly balanced.
🧾 Ingredients (Serves 2–3)
🍝 Pasta
- 250 g pasta (penne, fusilli, or rigatoni)
- Salt for boiling water
🥦 Veggies & cheese
- 2 cups broccoli florets
- 200 g halloumi cheese (cubed or sliced)
- 1 tbsp olive oil
🧄 Creamy sauce
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup milk (optional, for lighter texture)
- ½ cup grated parmesan (optional but boosts flavor)
- ½ tsp black pepper
- Salt to taste
- Pinch of chili flakes (optional)
🔪 Step-by-Step Instructions
1) Cook pasta & broccoli
- Boil pasta in salted water until al dente.
- Add broccoli to the same pot in the last 2–3 minutes of cooking.
- Drain and set aside.
2) Fry the halloumi
- Heat olive oil in a pan over medium heat.
- Add halloumi cubes/slices.
- Cook until golden and crispy on all sides (3–5 minutes).
- Remove and set aside.
3) Make creamy sauce
- In the same pan, melt butter.
- Add garlic and sauté for 30–60 seconds.
- Pour in cream (and milk if using).
- Stir gently and bring to a light simmer.
- Add parmesan (if using), salt, pepper, and chili flakes.
- Cook until slightly thickened (2–4 minutes).
4) Combine everything
- Add pasta and broccoli into the sauce.
- Toss well to coat evenly.
- Gently fold in crispy halloumi at the end.
🍽️ Serving Suggestions
- Serve hot with:
- Extra parmesan on top
- Lemon zest for brightness
- Garlic bread or a fresh salad
💡 Tips & Variations
- Extra flavor: Add sun-dried tomatoes or roasted garlic
- More protein: Add grilled chicken or chickpeas
- Low-carb option: Use zucchini noodles or broccoli pasta
- Spicy kick: Add chili oil or red pepper flakes
- Creamier sauce: Add more parmesan or a spoon of cream cheese
⚡ Pro Tip
Don’t over-stir halloumi after adding it back—keep it slightly crispy so you get a contrast between creamy pasta and salty crunch.
