Speedy Buffalo Halloumi Pasta
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This recipe was created by Plate Up.
Ultimate sauce hack - combine Dr. Will's Buffalo Hot Sauce with roasted red peppers and you have the tastiest sauce that's ready in minutes. A flavour-packed pasta dish combining crispy golden halloumi with the bold, tangy heat of Dr. Will's Buffalo Hot Sauce.
INGREDIENTS (serves 4):
300g conchiglie pasta shells
300g roasted red peppers, drained
1/2 tsp garlic powder
4 tbsp Dr. Will's Buffalo Hot Sauce
450g halloumi, chopped
Handful fresh flat leaf parsley, chopped
Your preferred cooking oil/spray
Salt & pepper, to taste
METHOD:
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Cook the conchiglie pasta shells in boiling salted water, according to the packet instructions. You can also use your preferred pasta shape - we love it with spaghetti.
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Once cooked, drain the pasta in a colander, reserving some of the pasta cooking water in a mug to help finish your sauce.
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Add the drained roasted red peppers to a blender with the garlic powder and Dr. Will’s Buffalo Hot Sauce, and blitz until smooth - season with salt and pepper (you will season the sauce again as it cooks).
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Chop the halloumi into cubes. Heat a dash of oil in a large frying pan over a medium heat, when hot add the halloumi and cook for a few minutes on each side until golden brown. Transfer from the pan (you will add it back into the sauce after).
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Add the sauce to the same pan you cooked the halloumi in and warm it through over a medium heat. Add the pasta and halloumi to the pan and mix well - adding a little reserved pasta water if needed.
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Plate up the pasta in bowls, then top with the fresh flat leaf parsley (optional) and enjoy!