This Halloumi and Chorizo Pasta recipe is a super simple and incredibly tasty midweek dinner. For an extra treat, add garlic bread.
Halloumi and chorizo pasta in tomato sauce is a favourite midweek dinner at my house.
It ticks many boxes in terms of colour, texture, and flavour, and I really enjoy making it.
It’s delicious!
Why I Love Halloumi and Chorizo Pasta
This is honestly one of my favourite easy midweek dinners. I love it because:
- I love halloumi, chorizo and pasta. Three of my favourites, so putting them together will always be great.
- It’s an easy halloumi and chorizo pasta recipe with no fancy instructions.
- It’s quick.
- You can add different veggies or even some chilli if you want more heat.
- I use a mild chorizo, so it’s family-friendly.
Ingredients for Halloumi and Chorizo Pasta
Chorizo – Spicy, mild or smoky chorizo are all fine.
Red Onion
Garlic – I typically cheat and use a puree.
Red Pepper
Yellow Pepper – Other colours are fine, too.
Courgettes
Halloumi Cheese
Chopped Tomatoes
Chicken Stock
Paprika
Tomato Puree
Pasta
I never find this halloumi and chorizo pasta recipe needs salt and pepper, as the halloumi is somewhat salty anyway, but add some to taste if you need to.
Can You Add Cream?
This is a halloumi and chorizo pasta no cream! But if you want a creamier flavour, you could add a splash of double or single cream to the sauce.
Another option is adding a tablespoon or two of soft cheese. I recommend using full fat.
What Kind of Pasta Should You Use?
I like something like a fusilli or rigatoni, so the sauce has ridges or swirls to stick to. You could make halloumi spaghetti or even halloumi and chorizo penne, though.
Use what you’ve got or what you like.
How to Make Halloumi and Chorizo Pasta – Step-by-Step
This halloumi and chorizo recipe is super simple. You can also get full quantities and instructions in the recipe card at the bottom of this post.
Step One
Fry the chorizo for a few minutes in a large non-stick frying pan over medium heat, stirring often, until it’s released lots of oil.
I fry the chorizo first to use the oil to cook the rest. This way, you don’t need to add olive oil, saving money and reducing the fat.
Step Two
Add the onions and fry for 5 minutes until soft, stirring often.
Step Three
Add the garlic and fry for a further 2-3 minutes.
If you are using a puree or Lazy Garlic, you can just stir it in.
Step Four
Add the peppers, courgettes and halloumi and stir in well.
Step Five
Pour in the tomatoes and stock and stir.
Step Six
Add the Cajun seasoning, paprika and tomato puree.
Step Seven
Bring to a simmer, stirring often.
Step Eight
Reduce the temperature and simmer for 20 minutes, stirring occasionally.
If it seems to be drying out, you can either stop and serve or add a little water.
Step Nine
Cook the pasta to the packet instructions while the sauce simmers and serve together.
Is This a Healthy Dinner?
Ish. No cream is good. It’s healthier than a creamy halloumi and chorizo pasta would be. But halloumi and chorizo are both quite high in fat.
It has, however, got lots of veggies. Personally, I’d say it’s a nutritious, filling and tasty dinner.
Other Halloumi Recipes
I used to just eat halloumi as a side or on a sandwich. But now I use it in lots of different recipes. It makes an ideal alternative to chicken because it holds its shape when it cooks, unlike other cheeses. It’s also super tasty and works well with lots of different flavours.
Some of my favourite halloumi recipes you might want to try if you enjoy this chorizo and halloumi pasta are:
- Halloumi Stir Fry
- Easy Chicken and Halloumi Wraps
- Chicken and Halloumi Pasta
- Halloumi Pasta Bake
- Mushroom and Halloumi Burgers
- Chicken and Halloumi Salad
- Beetroot and Halloumi Salad
- Halloumi and Chorizo Traybake
- Greek Style Halloumi Wraps
- Halloumi Stuffed Peppers
- Halloumi Stroganoff
- Chicken and Halloumi Skewers
Halloumi and Chorizo Pasta
Ingredients
- 200 g Chorizo (Sliced)
- 1 Red Onion (Finely diced)
- 3 Cloves Garlic (Crushed. I typically cheat and use a puree)
- 1 Red Pepper (Deseeded and diced)
- 1 Yellow Pepper (Deseeded and diced)
- 2 Courgettes (Chopped into small cubes)
- 225 g Halloumi Cheese (Chopped into cubes)
- 400 g Chopped Tomatoes
- 250 ml Chicken Stock (Made with one stock cube)
- 2 Teaspoons Cajun Seasoning
- 1 Teaspoon Paprika
- 1 Tablespoon Tomato Puree
- Pasta for four (to serve)
Instructions
- Fry the chorizo for a few minutes in a large non-stick frying pan over medium heat, stirring often, until it’s released lots of oil.
- Add the onions and fry for 5 minutes until soft, stirring often.
- Add the garlic and fry for a further 2-3 minutes.
- Add the peppers, courgettes and halloumi and stir in well.
- Pour in the tomatoes and stock and stir.
- Add the Cajun seasoning, paprika and tomato puree.
- Bring to a simmer.
- Reduce the temperature and simmer for 20 minutes, stirring occasionally.
- Cook the pasta to the packet instructions while the sauce simmers and serve together.
Notes
- Read the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
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