Following our return home from the 10 day culinary adventure in China, we were craving Western food big time. As requested by Mr Chipconnoisseur pasta, pizza and good sourdough bread became the order of the week.
To help us stay on track with our vegetarian commitment I whipped up this delicious spicy pasta one night and it hit just the right spot. Plain dry pasta (spirals or penne) is also great in this recipe, but for a more filling version, I used store-bought spinach and ricotta ravioli.
In order to add a little exotic flavour to the dish I used just a smidgen of Sami’s Kitchen wonderful, additive free Zaatar spice blend. It’s a very versatile and flavourful mix which can be used on anything from chicken and beef, through to salad dressings and topping for yoghurt or bread. Amazing!
Even the kids liked it and they were very excited to use their new panda chopsticks to eat up their dinner. I just omitted chilli haloumi from their version and substituted it with some grilled fish.
Spicy vegetable pasta with haloumi
You could stir fry some chorizo through with the vegetables or top the dish with some grilled fish if you like. Any type of bite-sized pasta will work, even filled ravioli.
For the pasta:
- 100g pasta of your choice – I used spinach and ricotta ravioli
For the haloumi and vegetables:
- 180g haloumi cheese – I used Lemnos haloumi with chilli
- 2 zucchinis
- 1 red capsicum (bell pepper)
- 6 button mushrooms
- 1 bunch broccolini
- 1 tsp Sami’s Kitchen Zaatar spice blend
- 1 tbsp peanut oil
- 1 tbsp mayonnaise
To make the pasta: cook according to packet instructions, drain and set aside.
To make the vegetables: wash and pat dry all veges apart from the mushrooms. Slice button mushrooms in half, chop zucchinis and capsicum into bite sized pieces. Trim broccolini, reserving florets.
Heat oil in a medium pot and add capsicum. Cook over medium high heat for a minute, then add zucchini, broccolini and mushrooms. Aprinkle with spices and cook, stirring for another 2 minutes or so. Add cooked pasta and stir through.
To make the haloumi: slice haloumi into 0.5cm thick slices. Place a heavy-based frypan, no oil, over high heat. Add haloumi slices and fry until golden brown on both sides – this will only take about a minute or two. Remove from pan and slice into bite-sized squares.
To serve: mix grilled haloumi in with the vegetable pasta and mayonnaise and divide between 4 serving bowls. Serve hot, warm or even cold the next day if you have some leftovers.