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Balsamic Braised Vegetables with Halloumi and Pasta

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

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

 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
1

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

2

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.

3

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

4

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

To Serve
5

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

Nutrition Facts

Servings 0

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+971 50 653 7854
karen@myhealthylife.me

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