Creamy Wholewheat Pasta with Halloumi Pesto by @cuisinovia

55 min
Medium

4 servings

🍅

500 g

Cherry Tomatoes

🫒

1.3 cup

Olive Oil

🌿

3.5

Mint Sprigs

🌶️

0.5 tsp

Black Pepper

🧄

3

Garlic Cloves

🍝

500 g

Mitsides Wholewheat Spaghetti

🥄

1 Tbsp

Mitsides Vegetable Buillon

🌰

2 Tbsp

Roasted Pine Nuts

🌿

1 garnish

Mint Leaves

🧂

1 to taste

Salt

🧄

1

Garlic Clove

🌿

0.5 cup

Parsley Leaves

🌿

0.5 cup

Mint Leaves

🌰

0.25 cup

Raw Almonds

🧀

100 g

Halloumi

🍋

2 tsp

Lemon Juice

🌶️

0.5 tsp

Chili Flakes

💧

2 Tbsp

Water

Preparation Steps

  1. Step 1/4

    Preheat oven to 200° C, fan. Put cherry tomatoes in a baking pan and drizzle with the olive oil. Season with salt and add the pepper. Mix in the smashed garlic and throw in the mint leaves, whole. Roast tomatoes for 35-40 minutes until charred and juicy.

    🍅cherry tomatoes
    🫒olive oil
    🧂salt
    🌶️black pepper
    🧄garlic cloves
    🌿mint sprigs
    🧂baking pan

  2. Step 2/4

    Make pesto while tomatoes bake. Put all the ingredients for the pesto in a small blender or food processor. Blend until finely ground. Pesto will be fairly thick.

    🧄garlic clove
    🌿parsley leaves
    🌿mint leaves
    🌰raw almonds
    🧀halloumi
    🍋lemon juice
    🫒olive oil
    🌶️chili flakes
    🧂salt
    🌶️black pepper
    💧water

  3. Step 3/4

    To make the pasta, bring a large pot of water to a boil. Season water generously with salt and add the vegetable buillon powder. Cook the pasta one minute less than indicated time on the packet. Keep about 1 cup of the cooking water and drain.

    🍝Mitsides wholewheat spaghetti
    🧂salt
    🥄Mitsides vegetable buillon
    🍲large pot

  4. Step 4/4

    To finish the dish, set pan with roasted tomatoes over medium heat (If baked in a baking pan, transfer first in a skillet). Add the pasta, pesto and about half a cup pasta water to loosen the sauce. Stir well to mix everything together. Add more water if pasta seems too thick. Let the pasta heat through, about 1 minute and serve sprinkled with the pine nuts and fresh mint leaves.

    🌰roasted pine nuts
    🌿mint leaves
    🍳skillet

Composition

Ingredients

Types

Vegetables, Condiments, Herbs, Spices, Grains, Nuts, Dairy

Ingredients

cherry tomatoes, olive oil, mint sprigs, black pepper, garlic cloves, Mitsides wholewheat spaghetti, Mitsides vegetable buillon, roasted pine nuts, mint leaves, salt, garlic clove, parsley leaves, raw almonds, halloumi, lemon juice, chili flakes, water

Allergens

Gluten, Nuts, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 56g, Sugar: 6g, Fat: 18g, Fiber: 10g

Nutritional Information

Minerals

Sodium: 800mg, Calcium: 200mg, Iron: 2mg

Vitamins

Vitamin C: 20mg, Vitamin A: 150IU

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

baking pan, skillet, large pot, blender

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean

Geographic

Cyprus, Mediterranean

Various

Aspect

Texture

Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)