A colourful, veggie-packed Mediterranean-inspired pasta with caramelised roasted vegetables, crispy golden haloumi and protein-rich chickpeas, tossed through pasta with olive oil, garlic, lemon and fresh herbs. An easy, satisfying meal that's perfect for lunch or dinner.
Mediterranean Roast Vegetable, Haloumi & Chickpea Pasta Recipe
PREP TIME: 15 MIN | COOKING TIME: 45 MIN | SERVES: 4
ALLERGENS: WHEAT (GLUTEN), MILK
*Always check individual packaged products and ingredient labels, particularly when preparing food for someone with a severe allergy.
Ingredients
Pasta
300 g wholemeal or high-fibre pasta
1 x 400 g tin chickpeas, drained and rinsed
200 g haloumi, sliced or cubed
½ cup pitted Kalamata olives, halved
Roasted vegetables
1 zucchini, chopped
1 red capsicum, chopped
1 red onion, cut into wedges
250 g cherry tomatoes
1 small eggplant, diced
2 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
Tomato pesto sauce
⅓ cup sun-dried tomato pesto or red pesto
½ cup passata
1 tbsp lemon juice
¼ cup reserved pasta water (as needed)
1 tsp dried oregano
Black pepper, to taste
To serve
Fresh baby spinach or rocket
Fresh basil or parsley
Freshly grated parmesan (optional)
Directions
1. Roast the vegetables: Preheat oven to 200°C fan-forced. Add zucchini, capsicum, red onion, cherry tomatoes and eggplant to a large baking tray. Drizzle with olive oil, oregano, paprika, salt and pepper. Toss to coat.
2. Add the chickpeas: Scatter drained chickpeas over the vegetables. Roast for 30–35 minutes, tossing halfway, until the vegetables are tender and caramelised.
3. Cook the pasta: Meanwhile, cook pasta according to packet instructions until al dente. Reserve ¼ cup of pasta water before draining.
4. Cook the haloumi: Heat a non-stick frying pan over medium heat. Cook haloumi for 2–3 minutes on each side until golden. Set aside.
5. Prepare the sauce: In a small bowl, combine red pesto, passata, lemon juice, dried oregano and black pepper. Add a splash of reserved pasta water to loosen the sauce if needed.
6. Combine: Return the cooked pasta to the pot. Add the pesto sauce, roasted vegetables, chickpeas and Kalamata olives. Toss gently over low heat until everything is well coated and warmed through.
7. Serve: Divide between four bowls and top with golden haloumi, fresh rocket or spinach, and basil. Finish with freshly grated parmesan if desired.
Dietitian notes
Pesto options: Sun-dried tomato pesto gives a richer, more intense flavour, while roasted red capsicum pesto tends to be sweeter and milder.
Add more variety: Artichoke hearts, mushrooms, carrots, baby spinach or roasted pumpkin would all work beautifully.
Fibre: Using wholemeal pasta and including chickpeas and a variety of vegetables helps boost the fibre content of this meal.
Protein: Chickpeas, haloumi and wholemeal pasta all contribute protein, while chickpeas also provide fibre and plant-based iron.
Make it your own: Swap haloumi for grilled chicken, cod or garlic prawns depending on your preference.
As always, this recipe is made with love – Eatwise ♡