This recipe is one of my all-time favourites: it’s quick, easy, delicious, filling, and vegetable-based! It’s the perfect meal for quickly rustling up after a long haul at the library, or to line your stomach before going out for “just one drink”.
Everybody loves fajitas – and using this recipe means even vegetarians can enjoy the spicy Tex-Mex dish, simply by replacing chicken with halloumi! Also, as most people usually have pasta as a staple item in their kitchen cupboard, using it instead of wraps means you can use up some ingredients you already have, saving extra pennies! All in all, this dish is an all-round winner, and, like me, you might even prefer halloumi in fajitas instead of chicken – believe me, this one is revolutionary.
You will need:
2 tbsp olive oil
200g pasta (gluten-free if you like)
2 peppers of any colour, cut into strips
1 onion, cut into strips
1 courgette, chopped
½ pack of chestnut mushrooms, chopped
3 garlic cloves, finely chopped
1 pack of halloumi
Salt and pepper to taste
1 tbsp smoked paprika
1 tbsp cumin
4 tbsp double cream
Cheese, grated (optional)
1. Heat the oil in a pot, then add the peppers, onion, courgette and mushroom and cook until soft (around 15 minutes).
2. Add chopped garlic, cumin, smoked paprika, and salt and pepper to taste.
3. Meanwhile, cook your pasta according to the instructions on the packet, adding a pinch of salt and a dribble of olive oil to the pot.
4. When the veg is soft, add the double cream. Give the sauce a few minutes to cook and then taste to ensure you’re happy with it – if not, add more cumin/smoked paprika/salt/pepper/a mix of all.
5. Cut up the halloumi into small chunks and add it to the sauce, cooking it for around 5 minutes.
6. Once you’re happy with the taste of the sauce, stir in the cooked pasta.
7. Serve up in a bowl, sprinkle over some grated cheese if you like and bon appétit!