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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main, Pasta
Cuisine: Italian, Vegetarian
Keyword: halloumi pasta, sweet potato halloumi pasta, sweet potato pasta, vegetarian pasta dinner, vegetarian pasta recipe
400gfresh cooked pappardelle pastaor 220g dried pasta of choice
200mlfresh cream
zest of 1 small lemon
microherbsto serve
sea salt flakes and black pepperfor seasoning
Instructions
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