Pasta with vegetables and basil pesto

Words are hard to come by today, my head temporarily feels as empty as our fridge. Nonetheless I managed to make some good food – thank God cooking needs no words!

After all brevity is the soul of wit, so here is a recipe for a pasta to make if the only ingredients you have are some leftover halloumi and pesto, tomatoes, red paprika, olives and celeriac. Easy to make and tastes delicious.

I am forced to use only gluten free pasta, which means that the choice is somewhat restricted, but you can of course use whichever kind of pasta you prefer.

There is also a recipe for basil pesto, if you are interested in making it yourself. It can be done beforehand, because it remains fresh and edible for several days in fridge.

The recipe for basil pesto can be found here.

PORTION: 2 servings
TIME TO MAKE: 30 minutes


  • About 100-150 g pesto
  • 100 g halloumi cheese
  • 10 cherry tomatoes
  • ½ red bell pepper
  • 10 black olives
  • honey
  • olive oil
  • 2 teaspoons of fresh thyme
  • 2 teaspoons of fresh rosemary
  • salt, black pepper

Preheat the oven to 220°C (428°F)

Lightly oil the baking pan.

Cut the tomatoes in half and then dice the celeriac neatly. Spread some honey on the inner side of the red bell pepper and cut it in small pieces.

Put tomatoes, celeriac, bell pepper and olives in the baking pan.

Mix ½ decilitre of olive oil with finely chopped thyme and rosemary, ½ teaspoon of salt, just a pinch of black pepper and some lemon juice. Pour it onto the vegetables.

Bake in the oven for about 20-25 minutes or until evenly cooked.

While the vegetables are in the oven it is time to cook the pasta and bake the halloumi.

In a medium hot pan, melt some butter and roast the diced halloumi until they have a nice golden brown color.

Mix the vegetables and halloumi together.

Serve with pasta and basil pesto.

Tags: basilika pesto pasta with vegetables vegetarian vegan

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