Easy Halloumi Romesco Pasta

Part of our Easy Wins collection with AO, meet your new midweek staple. This Easy Halloumi Romesco Pasta is all about big flavour with minimal effort. Romesco is a Spanish sauce that will level up your weeknight dinners. We’re using a jar of roasted red peppers which are a great flavour hack, blitzed with almonds, smoky paprika and a splash of red wine vinegar. Thanks to our trusty blender, just blitz and you have a silky, smooth sauce that tastes like it took hours.Toss it through your favourite pasta, top with golden halloumi, and you’ve got a dinner that’s bright, bold, and ready in minutes. Swap the halloumi for tofu or chicken, depending on your dietary preferences. Endlessly versatile, any leftover romesco sauce will keep refrigerated for up to 5 days - we love the sauce stirred through butter beans, or used in sandwiches, pair it with salty feta for the perfect match.

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Ingredients

linguine 300 g
almonds 50 g (toasted)
roasted red peppers 200 g (drained)
smoked paprika 1 tsp
red wine vinegar 2 tsp
halloumi 225 g (chopped)
fresh parsley to garnish (chopped)

Method

Cook the pasta

Cook the linguine according to packet instructions. When you drain it reserve some of the pasta cooking water to finish your sauce.

Make the romesco sauce

While the pasta cooks, toast the almonds in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Set aside to cool slightly.
In a blender, add the almonds, roasted red peppers, smoked paprika, red wine vinegar, and a pinch of salt and pepper. Blitz until smooth and silky.

Finish the dish & Plate Up

Heat a dash of olive oil in a pan fry the halloumi for a few minutes on each side until golden . Then transfer from the pan.
Pour the sauce into the pan and toss the linguine through until evenly coated. If the sauce is too thick, loosen with a splash of the reserved pasta water.
Serve topped with the halloumi and the chopped fresh parsley.

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