The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Honey-glazed Halloumi Pasta with Grilled Aubergine Caponata Sauce
It's Mediterranean-inspired comfort food, with some Mindful Chef twists! Grilled med veg simmered in a tomato caponata sauce. Tangy capers are balanced with sweet peppers. Stir in brown rice penne and top with honey glazed halloumi cheese for protein. Easy, delicious and heartwarming!
9 plants
Family classics
Serving size
Ingredients
- 10g capers (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 2 pepper
- 1 aubergine
- 1 onion
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
Nutritional Information
Calories: 634
Protein: 25g
Carbs: 69g
Fat: 29g
Honey-glazed Halloumi Pasta with Grilled Aubergine Caponata Sauce
It's Mediterranean-inspired comfort food, with some Mindful Chef twists! Grilled med veg simmered in a tomato caponata sauce. Tangy capers are balanced with sweet peppers. Stir in brown rice penne and top with honey glazed halloumi cheese for protein. Easy, delicious and heartwarming!
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Cooking Instructions
Before you start
- Turn the grill to high (240C) / air fryer 190C
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Time to grill
- Dice the aubergine, onion and peppers into 2cm chunks, then add to the foil-lined baking tray and toss with 1 tbsp oil. Season with salt and pepper
- Grill for 12-15 mins / air fryer 8-10 mins, until starting to char and soften
- Cut the halloumi into 2cm cubes. After 12-15 mins / air fryer 8-10 mins, add to the veg tray, drizzle with the honey and grill for a further 5-6 mins / air fryer 3-4 mins, until soft and golden
Cook the pasta
- Meanwhile, add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
Build the sauce
- Halve the tomatoes
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the tomatoes and capers
- Cook for 1-2 mins, then add the sundried tomato paste. Cook for 30 secs, then pour in the tomato herb sauce
- Simmer for a further 3-4 mins, until the sauce has thickened slightly. Season to taste with salt and pepper
Finishing touches
- Roughly chop the parsley
- When ready, stir the grilled veg into the tomato sauce, along with the cooked penne and half the parsley. Add a splash of water if it's too dry
Plate up
- Serve the caponata pasta into bowls, topped with the grilled halloumi and remaining parsley
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