Recipes/ Rice, Grains, Noodles & Pasta/ Vegetables

Broccoli Cauliflower And Halloumi Penne

This is one of those dishes that just happen. It began with half a head of cauliflower and half a head of broccoli. Thought I’d roast them and make a pasta salad. Then remembered that I had some lovely, tangy sundried tomatoes, which would lift the relatively blander flavours of the

flowers and the pennette. The tang needed a hit of salt and hello halloumi! I thought adding some pan-seared halloumi would make this a well-rounded pasta dinner. Feta or goat’s cheese would be fitting substitutes if you can’t get your hands on this firm and flavourful Middle Eastern cheese. Vegetarian, healthy and super fresh – my boys finished every little crumb. Do add freshly cracked and not ground pepper – it makes a world of difference.

Broccoli Cauliflower And Halloumi Penne
Serves 3
A wholesome vegetarian pasta dish
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 270 g penne pasta
  2. 11/2 cups medium-sized cauliflower florets
  3. 11/2 cups medium-sized broccoli florets
  4. 1/2 cup sun-dried tomatoes chopped
  5. 4 cloves of garlic chopped
  6. 100 g halloumi cheese sliced into 1/2cm thick slices
  7. 1 cup sweet rocket washed and dried
  8. 1/4 cup extra virgin olive oil
  9. 2 tsp fresh cracked black pepper
  10. salt
Instructions
  1. Boil a large pot of water with salt and cook the pasta till al dente, drain and set aside.
  2. Gently heat the olive oil and sear the cheese slices on medium heat for a minute or two. Remove from heat and slice into long strips.
  3. Then lightly fry the garlic and tomatoes. Toss in the cauliflower and broccoli, sauté for 2 minutes, then cover and cook for 3-5 minutes more till cooked but still crunchy. Season with salt and mix in the pasta followed by the cheese taking care not to break up the veggies and the cheese.
  4. Turn off the heat, sprinkle with cracked pepper, toss in the rocket, mix and serve immediately.
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