• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Pasta recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Intensely flavourful halloumi pasta bake

    Jump to Recipe

    You'll love this Cypriot-inspired, intensely flavourful pasta, made in minutes using halloumi, courgette, aubergine and fresh cherry tomatoes. 

    This zingy pasta dish was inspired by a meal in Cyprus. Made with halloumi, courgette, aubergine and fresh cherry tomatoes

    On a family vacation in Cyprus, we stopped at traditional Cypriot restaurant, Pithari Tavern and enjoyed a really delicious, intense pasta dish made with halloumi. It held joyful memories for us all, so I have since created my own version.

    The result is a fantastic dish, perfect for eating for lunch or dinner. Here's how to make it.

    Ingredients

    • 2 tbsp olive oil
    • 325 g (1⅔ cups) fresh cherry tomatoes halved
    • 1 striped aubergine (eggplant) diced
    • 1 courgette (zucchini) diced
    • 250 g (8.8 oz) halloumi cheese diced (vegetarian if required)
    • 1 tsp mixed dried herbs
    • 75 ml (⅓ cup) red wine
    • 275 g (1⅓ cup) penne pasta
    • salt and black pepper

    Equipment

    Instructions

    Put the pasta on to boil in plenty of salted water. Heat up the olive oil in a pan, then chuck in the cherry tomatoes.

    Frying cherry tomatoes in a pan

    Fry for a minute until they just start to soften.

    Fried, softened cherry tomatoes

    Add the aubergine, courgette, halloumi and herbs.

    Aubergine, courgette, halloumi and herbs are added to the frying pan

    Keep frying for a few minutes until it all starts to caramelise and the flavour of the tomatoes has intensified.

    Frying the vegetables and halloumi until caramelised

    Add the wine and bring to a simmer to let the alcohol boil off for a minute, then mix well and season to taste.

    Adding wine to the mix of vegetables and halloumi
    Cooking the halloumi and vegetables for this delicious halloumi pasta meal

    Drain the cooked pasta a stir into the sauce.

    Stir in drained, cooked pasta to create this delicious halloumi pasta
    Close up of halloumi pasta with vegetables

    Serve and enjoy!

    What's your favourite ever pasta meal?

    Print this halloumi pasta recipe

    Print Recipe
    4.5 from 12 votes

    Intensely Flavourful Cherry Tomato and Halloumi Pasta Recipe

    A rich, flavourful pasta dish, inspired by a meal in Cyprus and made using easily sourced, local ingredients
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Pasta meals
    Cuisine: Cypriot
    Diet: Vegetarian
    Servings: 2
    Author: Emily Leary

    Ingredients

    • 2 tbsp olive oil
    • 325 g (1⅔ cups) fresh cherry tomatoes halved
    • 1 striped aubergine (eggplant) diced
    • 1 courgette (zucchini) diced
    • 250 g (8.8 oz) halloumi cheese diced (vegetarian if required)
    • 1 tsp mixed dried herbs
    • 75 ml (⅓ cup) red wine
    • 275 g (1⅓ cup) penne pasta
    • salt and black pepper

    Instructions

    • Put the pasta on to boil in plenty of salted water.
    • Heat up the olive oil in a large pan over a medium heat, then chuck in the cherry tomatoes.
    • Fry for a minute, then add the aubergine, courgette, halloumi and herbs.
    • Keep frying for 5-10 minutes until it all starts to caramelise and the flavour of the tomatoes has intensified, then pour in a good glug of white wine.
    • Let the alcohol boil off for a minute, then mix well and season to taste.
    • Drain the pasta and stir into the sauce, then serve.

    Video

    Nutrition

    Calories: 1165kcal | Carbohydrates: 128g | Protein: 51g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 1541mg | Potassium: 1501mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1061IU | Vitamin C: 60mg | Calcium: 1352mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this vegetarian halloumi pasta

    More delicious pasta dishes to try

    For more tempting pasta dishes, check out my pasta section. Here are some ideas to get you started.

    Chunky Keema Pasta Bake Recipe
    A deliciously flavourful keema pasta bake, with gently curry flavours and a fabulous topping of stretchy mozzarella cheese.
    Get the recipe
    Jamie Oliver’s Courgette and Pea Pasta Recipe
    Jamie Oliver's courgette and pea pasta with fresh mint & chilli is a brilliantly simple dish, perfect for bringing a little sunshine to the family dinner table, and ideal for encouraging children to enjoy a little more veg with their meals.
    Get the recipe
    Annabel Karmel's Courgette Spaghetti (The Best Recipe I've Tried!)
    A fantastic way to tempt fussy eaters with a veg packed, delicious plate of low-carb 'pasta'.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Delicious toffee apple cake recipe
    Toffee apple crumble (aka caramel apple crisp) »

    Reader Interactions

    Comments

      4.50 from 12 votes (8 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Elizabeth says

      September 14, 2015 at 6:51 am

      I'm such a fan of halloumi - have pinned this recipe to try later! Gorgeous!

      Reply
    2. Helen @ Fuss Free Flavours says

      September 13, 2015 at 12:54 pm

      Fantastic Emily, I ate so much halloumi in Cyprus, a great idea to use it in a veggie packed pasta sauce.

      Reply
    3. Camilla says

      September 13, 2015 at 10:45 am

      5 stars
      My whole family loves Halloumi so I know they absolutely love this dish - bookmarked!

      Reply
    4. Peter @ Feed Your Soul Too says

      September 13, 2015 at 1:32 am

      Love the addition of the halloumi!

      Reply
      • Emily Leary says

        September 13, 2015 at 10:00 am

        Thank you - it really makes the dish special.

        Reply
    5. Margotโš“Coffee & Vanilla says

      September 12, 2015 at 7:47 pm

      5 stars
      Oh, that looks amazing! I'm loving this recipe Emily, I'm a big fan of halloumi cheese, especially grilled.

      Reply
      • Emily Leary says

        September 13, 2015 at 9:54 am

        Thank you - yes it takes on the most gorgeous texture and salty flavour when cooked, doesn't it? I am craving some right now!

        Reply
    6. Sisley White says

      September 12, 2015 at 11:52 am

      This looks so good. I love a good pasta and I will have to try it. It looks like a lovely villa too x

      Reply
      • Emily Leary says

        September 13, 2015 at 9:54 am

        Thanks so much. Yes it was a gorgeous place to stay - we will certainly be going back!

        Reply
    7. Molly Kumar says

      September 12, 2015 at 7:44 am

      5 stars
      What a beautiful looking dish and their's nothing like making a quick meal on holiday n then devouring it with a glass of wine :) Simply Blissful !

      Reply
      • Emily Leary says

        September 13, 2015 at 10:04 am

        Thanks! Yes, I totally agree - I loved cooking during our break. It has turned me into a big advocate of villa breaks!

        Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.