Creamy Sweet Potato And Halloumi Pasta - Cook Republic


  • Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main, Pasta
  • Cuisine: Italian, Vegetarian


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.


for the sweet potato topping

  • 500g 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 (70g) almonds, roughly chopped
  • 180g halloumi cheese, cut into cubes

for the pasta

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


  1. Pre-heat oven to 240C conventional (220C fan-forced). Line a shallow rimmed baking tray with baking paper.
  2. 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.
  3. Remove from oven. Add almonds and halloumi. Return to the oven and bake for another 10 minutes.
  4. Remove and set aside.
  5. 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.
  6. 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.
  7. 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.

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