Creamy Wholewheat Pasta with Halloumi Pesto by @cuisinovia
4 servings
🍅
500 g
Cherry tomatoes
🫒
1.3 cups
Olive oil
🌿
3.5
Mint sprigs
⚫
0.5 tsp
Black pepper
🧄
4
Garlic cloves
🍝
500 g
Mitsides wholewheat spaghetti
🥄
1 Tbsp
Mitsides vegetable buillon
🌰
2 Tbsp
Roasted pine nuts
🌿
1 garnish + 0.5 cup
Mint leaves
🧂
1 to taste
Salt
🌿
0.5 cup
Parsley leaves
🌰
0.25 cup
Raw almonds
🧀
100 g
Halloumi
🍋
2 tsp
Lemon juice
🌶️
0.5 tsp
Chili flakes
💧
2 Tbsp
Water
Preheat
cherry tomatoes
olive oil
salt
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.
- Bake
garlic clove
parsley leaves- cherry tomatoes
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.
Season
Mitsides wholewheat spaghetti- salt
Mitsides vegetable buillon
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.
Transfer
roasted pine nuts- mint leaves
- cherry tomatoes
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.
Creamy Wholewheat Pasta with Halloumi Pesto by @cuisinovia
4 servings
🍅
500 g
Cherry tomatoes
🫒
1.3 cups
Olive oil
🌿
3.5
Mint sprigs
⚫
0.5 tsp
Black pepper
🧄
4
Garlic cloves
🍝
500 g
Mitsides wholewheat spaghetti
🥄
1 Tbsp
Mitsides vegetable buillon
🌰
2 Tbsp
Roasted pine nuts
🌿
1 garnish + 0.5 cup
Mint leaves
🧂
1 to taste
Salt
🌿
0.5 cup
Parsley leaves
🌰
0.25 cup
Raw almonds
🧀
100 g
Halloumi
🍋
2 tsp
Lemon juice
🌶️
0.5 tsp
Chili flakes
💧
2 Tbsp
Water
Preparation Steps
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.
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.
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.
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.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
40 minutes
Overall
55 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@cuisinovia
Origin
Cuisine
Geographic
Cyprus, Mediterranean
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos