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Overhead shot of creamy pasta with golden halloumi chunks, broccoli florets, and parmesan, garnished with lemon zest.

Creamy Garlic Halloumi Pasta with Broccoli

A creamy garlic halloumi pasta with broccoli, ready in 25 minutes. This vegetarian dish features golden fried halloumi, Parmesan, and lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-Inspired
Calories: 480
Ingredients Method

Ingredients
  

  • 7 oz pasta (any type, spaghetti or penne recommended) 200 g
  • 7 oz broccoli florets (fresh or frozen) 200 g
  • 5.3 oz halloumi cheese, diced 150 g
  • 1/2 cup heavy cream 100 ml
  • 1/2 cup grated Parmesan cheese 50 g
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Boil Pasta and Broccoli:

    Boil the pasta per package directions. During the final 3 minutes, add the broccoli to the boiling water. Drain and reserve.

  2. Fry Halloumi Cubes:

    In a large skillet, warm the olive oil over medium heat. Add the cubed halloumi and fry until golden on all sides, roughly 3-4 minutes. Avoid overbrowning; aim for a golden, lightly crisp exterior.

  3. Sauté Garlic:

    Stir in the minced garlic and cook for 1 minute until aromatic.

  4. Make Cream Sauce:

    Add the heavy cream, lemon juice, and half the lemon zest. Mix well and heat until gently simmering.

  5. Combine Pasta and Sauce:

    Transfer the drained pasta and broccoli to the skillet. Toss to coat evenly, then mix in the grated Parmesan. Adjust seasoning with salt and pepper as desired.

  6. Garnish and Serve:

    Plate while warm, topping with the remaining lemon zest and fresh parsley.