Creamy Halloumi Pasta with Tomatoes and Basil is a quick, flavorful twist on weeknight pasta. This dish brings together crispy pan-fried halloumi, sweet cherry tomatoes, and fragrant fresh basil in a light yet velvety cream sauce. It’s the kind of recipe that feels fancy but comes together with just a few simple ingredients—and no baking required. Perfect for warm nights or when you’re short on time, it offers that rich, comforting feel without being heavy. Whether you’re already a halloumi fan or trying it for the first time, this pasta will become your go-to Mediterranean-inspired favorite.
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Creamy Halloumi Pasta with Tomatoes and Basil
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy halloumi pasta with tomatoes and basil is a rich, simple stovetop dish made with golden halloumi cubes, sweet tomatoes, fresh basil, and a light cream sauce.
Ingredients
8 oz short pasta
7 oz halloumi cheese, cubed
1 tbsp olive oil
2 cloves garlic, minced
1½ cups cherry tomatoes, halved
½ cup heavy cream
¼ cup reserved pasta water
½ tsp salt
¼ tsp black pepper
½ cup fresh basil leaves, torn
Optional: red pepper flakes
Instructions
1. Cook pasta in salted water. Reserve ¼ cup of water before draining.
2. Heat olive oil in a skillet. Fry halloumi cubes until golden. Remove.
3. In the same skillet, cook garlic for 30 seconds.
4. Add tomatoes and cook until softened.
5. Pour in cream and pasta water. Stir to combine.
6. Add pasta and toss to coat.
7. Return halloumi to skillet and add basil.
8. Season with salt and pepper. Heat through.
9. Serve warm with extra basil or chili flakes.
Notes
To lighten the dish, substitute cream with half-and-half.
For added greens, stir in fresh spinach before serving.
Great as leftovers or served at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: Moderate
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 65mg
Keywords: creamy halloumi pasta, halloumi pasta with basil, tomato basil pasta, vegetarian pasta dinner
How Halloumi and Summer Memories Inspired This Creamy Pasta Favorite
I first discovered halloumi during a summer visit to a friend’s Greek grandmother, who grilled thick slices until they were crisp and golden outside, soft and salty inside. That memory stuck with me—just like the joy I felt making no-bake treats as a kid in Asheville. Years later, I created this creamy halloumi pasta with tomatoes and basil while craving something simple, bold, and satisfying. And just like those early desserts, it was instant love.
Halloumi doesn’t melt like mozzarella—it browns beautifully, holding its shape and adding a savory, almost meaty bite to every forkful. Paired with juicy cherry tomatoes, fresh basil, and a splash of cream, it’s rich but never heavy. This recipe is quick, stovetop-only, and perfect for nights when you want something comforting but easy. If you like creamy pasta recipes, try my Hot honey halloumi pasta or Chorizo halloumi chilli pesto spaghetti next.
Ingredients for Creamy Halloumi Pasta with Tomatoes and Basil
To make this delicious creamy halloumi pasta with tomatoes and basil, you’ll need the following:
- 8 oz short pasta – Penne, fusilli, or rotini work best for catching all that creamy sauce.
- 7 oz halloumi cheese – Cut into bite-sized cubes; this firm, salty cheese holds its shape when cooked.
- 1 tablespoon olive oil – For pan-frying the halloumi to golden, crispy perfection.
- 2 cloves garlic, minced – Adds savory depth to the sauce.
- 1½ cups cherry tomatoes, halved – They soften and release a naturally sweet, juicy flavor.
- ½ cup heavy cream – Creates the smooth, rich sauce that coats the pasta.
- ¼ cup reserved pasta water – Helps emulsify the sauce and brings everything together.
- ½ teaspoon salt – Or to taste, depending on the saltiness of your halloumi.
- ¼ teaspoon black pepper – For a touch of heat and balance.
- ½ cup fresh basil leaves, torn – Adds freshness and fragrance to the finished dish.
- Optional: red pepper flakes – For a subtle kick, if you enjoy a bit of heat.
Step-by-Step: How to Make Creamy Halloumi Pasta with Tomatoes and Basil
Follow these easy steps to bring your creamy halloumi pasta with tomatoes and basil to life:
1. Boil the pasta
Cook 8 oz of your chosen short pasta in salted water according to the package directions. Before draining, reserve ¼ cup of pasta water to use later in the sauce.
2. Crisp the halloumi
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the halloumi cubes and cook for 4–5 minutes, turning until all sides are golden and crispy. Transfer to a plate and set aside.
3. Sauté the garlic
In the same skillet, lower the heat slightly and add 2 cloves of minced garlic. Stir for about 30 seconds, just until it becomes fragrant.
4. Add the tomatoes
Stir in 1½ cups of halved cherry tomatoes. Cook for 4–5 minutes, letting them soften and release their juices into the pan.
5. Pour in cream and pasta water
Add ½ cup of heavy cream and the ¼ cup reserved pasta water to the skillet. Stir gently to combine and let it simmer for 1–2 minutes.
6. Toss in the pasta
Add the cooked pasta to the skillet and stir until fully coated in the creamy tomato mixture.
7. Add halloumi and basil
Return the crispy halloumi to the pan. Add ½ cup of torn fresh basil leaves. Stir everything together and let it warm through for 1 minute. Season with salt and pepper to taste.
8. Serve and enjoy
Plate the pasta and garnish with extra basil or a pinch of red pepper flakes. Serve warm for the best texture and flavor.
Smart Tips and Easy Variations for Creamy Halloumi Pasta with Tomatoes and Basil
This creamy halloumi pasta with tomatoes and basil is versatile and forgiving, making it a favorite for busy weeknights or casual hosting. Whether you want to switch things up or troubleshoot your sauce, these tips and tweaks will help you get it just right every time.
How to Get Perfectly Crispy Halloumi Every Time
The key to great texture is in the pan. Use a non-stick or stainless-steel skillet with a bit of olive oil and give the halloumi space—don’t overcrowd the pan. Let each side sear undisturbed for 2–3 minutes until golden. If it sticks, it likely needs another minute. Be patient—good halloumi is worth it.
Also, pat your halloumi dry before cooking. Removing excess moisture ensures better browning and less splatter.
Delicious Variations to Try
Want to switch things up while keeping that creamy, cheesy goodness? Here are a few easy ideas:
- Make it spicy – Add a pinch of red pepper flakes or a splash of harissa to the cream for a kick.
- Add greens – Toss in fresh spinach or arugula just before serving for a touch of color and nutrition.
- Use different tomatoes – Sun-dried tomatoes or roasted grape tomatoes offer a deeper flavor twist.
- Go gluten-free – Use gluten-free pasta or spiralized zucchini for a lighter option.
- Try another herb – If you’re out of basil, swap in chopped parsley or fresh mint for a refreshing twist.
Serving Ideas for Creamy Halloumi Pasta with Tomatoes and Basil
This creamy halloumi pasta with tomatoes and basil isn’t just satisfying—it’s also well-balanced for a hearty vegetarian main. With protein from halloumi, carbs from the pasta, and fiber-rich tomatoes and herbs, it’s a meal that hits all the right notes without being overly heavy.
How to Serve It
This dish is best served warm, straight from the pan, when the halloumi is at its crispiest and the basil is still fragrant. But it also works well at room temperature, which makes it a great option for summer meals, potlucks, or next-day leftovers.
You can pair this pasta with:
- A simple green salad with lemon vinaigrette
- Chilled white wine like Sauvignon Blanc
- Sparkling water with cucumber and mint
These additions bring out the basil and tomato flavors without overpowering the dish.
FAQs About Creamy Halloumi Pasta with Tomatoes and Basil
What is the best cheese to use for creamy pasta?
It depends on the style, but for something rich yet structured, halloumi is ideal. It gives texture and flavor without melting away. If you’re after a smooth, melt-in sauce, soft cheeses like mascarpone, cream cheese, or parmesan work well. But for bold, pan-seared bites in creamy pasta dishes, halloumi is unmatched.
Do halloumi and tomato go together?
Absolutely. The briny, chewy quality of halloumi pairs beautifully with the juicy sweetness of ripe cherry tomatoes. When combined in this creamy halloumi pasta with tomatoes and basil, they create a Mediterranean-inspired flavor balance that feels fresh, rich, and satisfying in every bite.
What is halloumi cheese?
Halloumi is a semi-firm, brined cheese traditionally made from a mix of sheep and goat milk. It has a unique texture and a high melting point, which means it can be grilled or fried without losing its shape. That’s exactly why it’s perfect for recipes like creamy halloumi pasta with tomatoes and basil—it adds a delicious, salty bite without melting into the sauce.
Does halloumi taste like mozzarella?
Not exactly. While both are mild and used in hot dishes, halloumi is saltier, firmer, and less stretchy than mozzarella. When pan-fried, it develops a crispy crust and chewy center, giving your creamy pasta a savory contrast you won’t get from melting cheeses. This texture is what makes it a standout in a dish like halloumi pasta with basil and tomatoes.)
Conclusion: Creamy Halloumi Pasta with Tomatoes and Basil
Creamy halloumi pasta with tomatoes and basil is one of those recipes that’s hard to forget. It’s simple, comforting, and packed with flavor—all in under 30 minutes. Whether you’re a longtime halloumi lover or just discovering its crispy charm, this dish is a reliable go-to for nights when you want something quick but truly satisfying.
What I love most is how adaptable it is. You can dress it up with fresh herbs, turn up the heat with chili flakes, or lighten it with greens. And it still delivers that cozy, creamy finish every single time.