Quick Creamy Halloumi Spaghetti
with Chargrilled Capsicum Sauce & Baby Leaves- Sulphites
- Wheat
- Gluten
- Milk
- Eggs
- Soy
- May contain traces of allergens
Light the candles, get out the red and white checked blanket and get ready for oodles of delicious noodles. It’s spaghetti night, this time with haloumi in a rich chargrilled capsicum sauce and chilli flakes to light up your tastebuds. Twirl your pasta until your heart’s content.
Ingredients
1
Tomato
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 sachet
Chilli Flakes
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
packet
Baby Leaves
1
baby kale
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, roughly chop tomato. • Cut halloumi into 1cm-thick slices. • In large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side.
• Reduce heat to medium, then add tomato and cook until softened, 3-5 minutes. • Add classic roast seasoning and cook until fragrant, 1 minute. • Add cream (see ingredients), chargrilled capsicum relish and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Remove pan from heat, then add cooked spaghetti and baby leaves, stirring until wilted. Season to taste.
• Divide creamy halloumi spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!
