5 Ingredient Buffalo Halloumi Pasta

Name: 5 Ingredient Buffalo Halloumi Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: italian

25 minutes, 5 ingredients? Ready, set, go! This is the ultimate sauce hack - combine Dr. Will's Buffalo Hot Sauce with roasted red peppers and you have the tastiest sauce that's ready in minutes. A flavour-packed pasta dish combining crispy golden halloumi with the bold, tangy heat of Dr. Will's Buffalo Hot Sauce. Pasta is coated in a rich and creamy sauce with roasted red peppers and the perfect boost of spicy flavour from Dr. Will's Buffalo Hot Sauce, creating the perfect creamy contrasts with the salty halloumi. You will need a blender or stick blender to make this recipe. With only 5 core ingredients this one is a great one to have in your back pocket for an easy dinner. If you like you can add an optional sprinkle of fresh parsley to finish.

Add to your supermarket basket....

Pick which supermarket you want to send your ingredients to:

Ingredients

conchiglie pasta shells 300 g
roasted red peppers 300 g (drained)
garlic powder ½ tsp
Dr. Will's buffalo hot sauce 4 tbsp
halloumi 450 g (chopped)
flat leaf parsley 1 handful (chopped)

Method

Cook the pasta

Cook the conchiglie pasta shells in boiling salted water, according to the packet instructions. You can also use your preferred pasta shape - we love it with spaghetti.
Once cooked, drain the pasta in a colander, reserving some of the pasta cooking water in a mug to help finish your sauce.

Prep the sauce

Add the drained roasted red peppers to a blender with the garlic powder and Dr. Will's Buffalo Hot Sauce, and blitz until smooth - season with salt and pepper (you will season the sauce again as it cooks).

Cook the halloumi

Chop the halloumi into cubes.
Heat a dash of oil in a large frying pan over a medium heat, when hot add the halloumi and cook for a few minutes on each side until golden brown.
Transfer from the pan (you will add it to the sauce after).

Cook the sauce

Add the sauce to the same pan you cooked the halloumi in and warm it through over a medium heat.
Add the pasta and halloumi to the pan and mix well - adding a little reserved pasta water if needed.