Name: Balsamic Braised Vegetables with Halloumi and Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 360 g tri-colour pasta; a spray of oil; 2 leeks, sliced on the diagonal; 2 sticks celery, sliced on the diagonal; 1 yellow pepper, cut into 1 cm chunks; 1 red pepper, cut into 1 cm chunks; 1 fennel bulb, cut into 1 cm chunks; 2 tbsp balsamic vinegar; 1 cup button mushrooms, sliced; 1/2 cup of torn basil leaves; 150 g light halloumi cheese, cubed; 2 tbsp pine-nuts, lightly toasted; salt and pepper to taste

Authorkaren@myhealthylife.meCategoryVegetarian

Delicious and very filling. A great way to eat a little pasta, and loads of vegetables. The grilled halloumi adds to the flavour.

Yields4 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

360 g tri-colour pasta

a spray of oil

2 leeks, sliced on the diagonal

2 sticks celery, sliced on the diagonal

1 yellow pepper, cut into 1 cm chunks

1 red pepper, cut into 1 cm chunks

1 fennel bulb, cut into 1 cm chunks

2 tbsp balsamic vinegar

1 cup button mushrooms, sliced

1/2 cup of torn basil leaves

150 g light halloumi cheese, cubed

2 tbsp pine-nuts, lightly toasted

salt and pepper to taste

Spray the oil in a large frying pan and gently sauté the leek, celery, peppers, and fennel for 10 – 15 minutes until softened.

Add the balsamic vinegar, mushrooms, salt and pepper. Reduce the heat and cook for a further 10 minutes. Stir in the torn basil and remove the pan from the heat.

At the same time, cook the pasta for approximately 9 minutes in salted water until al dente.

Grill the halloumi cheese for 10 minutes until soft and lightly golden.

To Serve

Toss the vegetable mixture with the cooked pasta and garnish with the grilled halloumi cheese and pine nuts.

Ingredients