Creamy halloumi pasta with tomato and spinach
Pasta and green beans in a creamy sauce of crème fraîche, garlic, tomato and lemon, topped with golden fried halloumi, baby spinach and basil. Some grate the halloumi instead and melt it straight into the sauce.
- 25 minTime
- 17 minHands-on
- 4Portions
- ≈ 34 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 400 gPasta, e.g. penne
- to tasteSalt
- 150 gGreen beans, trimmed
- 2 clovesGarlic
- 3Tomatoes
- 300 gHalloumi
- 1 tbspOlive oil
- 2 dlCrème fraîche
- ½Lemon, zest and juice
- to tasteBlack pepper
- 70 gBaby spinach
- 1 dlBasil, leaves
Method
- Bring a large pot of salted water to the boil.
- Peel and slice the garlic, dice the tomatoes and cut the halloumi into slices.
- Cook the pasta until al dente according to the packet instructions. Add the green beans for the last 4 minutes.
- Fry the halloumi in the oil in a large frying pan over a medium-high heat until golden on both sides. Lift it out onto a plate.
- Fry the garlic for a minute in the same pan. Stir in the crème fraîche, 1 dl of the pasta water, the tomatoes and the lemon zest and juice and heat through.
- Drain the pasta and beans and toss them with the sauce. Season with salt and pepper. Top with the halloumi, spinach and basil.
The cost is estimated from Swedish grocery prices.
