Creamy Sweet Potato And Halloumi Pasta

by | Mar 22, 2016 | 15 comments

Creamy Sweet Potato And Halloumi Pasta - Cook RepublicI love gnocchi. And there are days when the chilly weather creeps up my spine that I will obsess about gnocchi in all shapes and sizes. But for the rest of the year, I'd take a textural pasta any day. I love tossing and pairing ingredients that will add a hefty bite to the smooth silky pasta and the creamy sauce. Like nuts, charred veggies and fried cheese. Elevated only by the zest of citrus and the billowy softness of herbs. A Italian smorgasbord if there was one, where you get to pick what your next mouthful will be from a plate of pasta and al its tiny delicious elements. An adventurous plate, a peek-a-boo of flavours.

Creamy Sweet Potato And Halloumi Pasta - Cook Republic

Inspired by a recipe from a past issue of Donna Hay magazine, I first made this only yesterday after tweaking the ingredients to have a more robust flavour as opposed to the original recipe which would turn out to be quite flat. Cooked in two parts where the sweet potato does its thing in the oven while the pasta simmers away on the stove, this dish is a dinner time lifesaver - very much like some recent ones I have shared.

The sweet potato and halloumi baked in the oven is a multi-tasker. I have topped many a salad with this exact same recipe. You will find your hand wandering off to nick a golden cube of halloumi or a perfectly charred piece of sweet potato. Then you will grab a couple of toasted almonds and before long, you will be admonishing yourself to step away or else there won't be anything left to go on the pasta.

Creamy Sweet Potato And Halloumi Pasta - Cook RepublicCreamy Sweet Potato And Halloumi Pasta - Cook Republic

A quick kitchen hack for when you don't have pappardelle (really, how many of us ever do?) is to slice fresh lasagna sheets into thick ribbons. I tend to have a couple of packets of fresh lasagna sheets in the fridge. Woolies does a completely natural, additive and preservative-free version which is the only one I use. Or if you have another half hour on hand, it is quite easy to whip up fresh pasta sheets. If you don't have either, any regular pasta will do.

Remember that if you are using dried pasta, it will be half the amount of fresh pasta. Always cook pasta in salted water. Nothing tastes more horrid than bland pasta. You could make this gluten-free by using gluten-free pasta and vegan by using a vegan substitute for cream, like this amazing sour cashew cream sauce that I use as a pasta base, dip, salad dressing ... literally for everything savoury that needs a creamy dairy substitute!

Creamy Sweet Potato And Halloumi Pasta - Cook RepublicCreamy Sweet Potato And Halloumi Pasta - Cook Republic

If you are cooking from the blog or try this delicious pasta, remember to leave your comment/feedback below and rate the recipe. You can tag me with #cookrepublic on Instagram too if you wish, so I can see what you are cooking from the blog! x

Two Years Ago - Amaranth Coffee And Walnut Cake
Three Years Ago - Lemon Chocolate Fudge Cupcakes
Four Years Ago – Anzac Cookies
Five Years Ago - Indian Tomato Soup
Seven Years Ago - Hummingbird Muffins


Creamy Sweet Potato And Halloumi Pasta - Cook Republic


4.67 from 3 votes
A delicious warming meal of perfectly roasted sweet potato, golden chunks of halloumi and smoky toasted almonds stirred through fresh silky pasta for a great wholesome and nourishing meal. Ready in just half an hour for a quick family dinner.
Print Recipe Rate / Comment
Author: Sneh
Course // Main, Pasta
Cuisine // Italian, Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4


for the sweet potato topping

  • 500 g sweet potato, peeled and cut into cubes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt flakes
  • freshly ground black pepper
  • 1/2 cup (70 g) almonds, roughly chopped
  • 180 g halloumi cheese, cut into cubes

for the pasta

  • 400 g fresh cooked pappardelle pasta, or 220g dried pasta of choice
  • 200 ml fresh cream
  • zest of 1 small lemon
  • microherbs, to serve
  • sea salt flakes and black pepper, for seasoning


  • Preheat oven to 240°C conventional (220°C fan-forced). Line a shallow rimmed baking tray with baking paper.
  • Place sweet potato, olive oil, chilli, thyme, garlic, salt and pepper in a medium bowl. Toss to combine. Spread on the prepared baking tray and bake for 10 minutes in the oven.
  • Remove from oven. Add almonds and halloumi. Return to the oven and bake for another 10 minutes.
  • Remove and set aside.
  • While the sweet potato is cooking, cook the pasta in a pot of salted boiling water until al dente. Reserve 1/2 cup (125ml) of the cooking liquid and drain the rest.
  • Return pasta and liquid to the pan on low heat. Add the cream. Mix to coat the pasta thoroughly with the cream. Cook for a couple of minutes until heated through. Adjust seasoning if needed.
  • Remove from heat and top with the roasted sweet potato and halloumi mix. Scatter with lemon zest and micro herbs. Serve


For a non-dairy creamy pasta sauce, try my sour cashew cream sauce.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    Such a lovely combination! A mouthwatering and colourful dish.



  2. Tori

    What incredibly wonderful flavor combinations! This is my kind of pasta!

  3. Ethan W.

    5 stars

  4. Tania| My Kitchen Stories

    how delicious looking is this .... I would love it!

  5. kankana

    I can go for a plate of pasta any time of the year. And that's a great kitchen hack you shared 🙂

  6. Bhavna

    That looks so delicious Sneh, love your blog 🙂

  7. Agnes {Cashew Kitchen}

    I made this recipe for my family on Friday night, when arriving late to our cold countryside cottage and with not much patience or ingredients at hand. Everybody swooned over how delicious it was and how fast we had a warming and comforting dinner on the table. Will definitely be making it again <3 Thank you!


    • snehroy

      oh Agnes! That makes so happy to hear. Glad you enjoyed the pasta x

  8. Eileen

    Wow, what an intriguing combination! I definitely want to give this one a try ASAP. And I'm also wondering what else I might do with baked halloumi... 🙂

  9. Marieke

    This looks like the most delicious thing ever!

  10. Claudia | The Brick Kitchen

    Dishes that you can roast multiple things in the oven at once are the best! Will definitely be trying the tip of cutting up lasagne noodles for DYI parpadelle too x

  11. Allie | In This Kitchen

    This sounds SO good and I absolutely love your photos! Beautiful 🙂

  12. Christopher

    5 stars
    Great idea for a vegetarian pasta. I will try this style - do you think adding a pesto to the dish will work as well?

    Thanks for the inspiration

    • snehroy

      Hi Chris! Believe it or not but we top all our pasta dishes and many salad with pesto all the time. Pesto definitely lifts the dish. x

  13. Lady A. Janet

    4 stars
    Oh, this is a lovely post, what a sumptuous combination???. i can't wait to try it out with my kids this weekend. Awesome, thanks for sharing.


Submit a Comment

Your email address will not be published.

Recipe Rating