I’ve done this a couple of times now. I can’t for the life of me get it to LOOK very attractive, but it does taste very attractive. This is definitely one for the 20% category because of the cream and cheese, but if you’re going to do it…
What to use – serves 1
- 80g pasta
- 25g parmesan, grated
for the garlic cream sauce
- 100ml creme fraiche
- 2 medium cloves of garlic
- 1 teaspoon olive oil
- small bunch of parsley, chopped
- juice of quarter of a lemon
- salt and pepper
for the roast haloumi and veg (you can use any veg you like, just adjusts cooking time as needed)
- 30g haloumi – cut into cubes
- one courgette – cut into thick slices
- a small red pepper – cut into bite size pieces
- 8 cherry tomatoes
Put your veg and haloumi on a roasting tray, drizzle in olive oil, sprinkle with salt and roast at 180C for 20 minutes.
To make the sauce, crush the garlic cloves and gently cook in the olive oil for a couple of minutes.
Add the creme fraiche, parsley, lemon juice, good pinch of salt and pepper.
Stir well. Bring the mix to the boil. Lower the heat and bubble gently for a couple of minutes. Turn off the heat.
When the veg has been in the oven 10 mins, put your pasta on to boil.
When boiled, drain the pasta and put back into the pan. Add the haloumi and veg mix, then gently stir in the garlic cream and half of the parmesan, leaving some aside to serve on top.
Mmm rating: mm mm mm
What to listen to: Jo by Goldfrapp – partly because it’s gorgeous and partly because this recipe is for my friend Jo, who’s equally gorgeous
What to watch: Wes Anderson masterpiece (yes, really) and my all time favourite George Clooney film – Fantastic Mr Fox