Creamy Halloumi Pasta (Quick Vegetarian Dinner)

Say hello to your new favorite vegetarian dinner. This Creamy Halloumi Pasta features golden, pan-fried cheese in a rich and zesty lemon-cream sauce.

Published: 7/24/2026

Creamy Halloumi Pasta

If you love salty, savory flavors, this Creamy Halloumi Pasta will quickly become your go-to weeknight dinner. The magic of halloumi cheese is that it doesn’t melt when cooked; instead, it develops a gorgeous, crispy golden crust that adds incredible texture to this simple 15-minute pasta dish.

Ingredients (4 servings)

• 14 oz (400 g) dry pasta (penne or fusilli)
• 7 oz (200 g) block of halloumi cheese
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 3/4 cup (200 ml) heavy whipping cream
• 2 tbsp fresh lemon juice
• 2 cups fresh baby spinach (or flat-leaf parsley)
• 1 tbsp olive oil
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. While the pasta cooks, pat the halloumi cheese dry with a paper towel and cut it into bite-sized cubes.
3. Heat a large, dry skillet (no oil needed yet) over medium-high heat. Add the halloumi cubes and pan-fry them until they are golden brown and crispy on all sides. Remove the cheese from the skillet and set aside.
4. In the same skillet, lower the heat to medium and add the olive oil. Sauté the chopped onion and garlic for 3 minutes until soft.
5. Pour in the heavy cream and let it simmer for 2 minutes. Stir in the fresh lemon juice.
6. Add the fresh spinach to the sauce and stir until it just begins to wilt.
7. Toss the drained pasta and the crispy halloumi cubes into the sauce. Season generously with black pepper. (Note: Halloumi is naturally very salty, so you likely won’t need to add any extra salt!)

Serving

Serve immediately while the halloumi is still warm and crispy.

Pro Tips

• Crispy Halloumi: For the best crust, make sure you pat the halloumi completely dry before frying. Moisture prevents browning!

Categories: mains, vegetarian