In our home, weeknight dinners are often a dance between quick, easy, and delicious. Let’s be honest, after a long day, elaborate meals are often a distant dream. That’s where this Honey Glazed Halloumi Penne recipe truly shines. It started as a craving for something comforting and flavorful, but with a healthier, vegetarian twist. Initially inspired by the idea of honey-glazed ham (but wanting to skip the meat!), I experimented with halloumi cheese as the star protein, and the result was an absolute revelation. The first time I made it, the family devoured it in minutes. Even my picky eater, who usually eyes anything remotely “cheesy” with suspicion, asked for seconds! The combination of the salty, slightly tangy halloumi with the sweet and savory honey glaze, all tossed with perfectly cooked penne and vibrant vegetables, is simply irresistible. It’s become a regular in our rotation, a crowd-pleaser that’s both satisfying and surprisingly simple to prepare. If you’re looking for a vegetarian pasta dish that’s packed with flavor and guaranteed to impress, look no further – this Honey Glazed Halloumi Penne is it!

Ingredients

• Penne Pasta: 500g. The classic tube shape holds the sauce beautifully, ensuring every bite is flavorful.
• Halloumi Cheese: 300g. Firm and salty cheese that grills or pan-fries wonderfully, providing a satisfying protein element.
• Honey: ¼ cup. Adds natural sweetness and contributes to the beautiful glaze. Choose a good quality honey for the best flavor.
• Soy Sauce: 3 tablespoons. Provides umami and saltiness, balancing the sweetness of the honey and adding depth to the glaze. Low sodium soy sauce is recommended to control salt levels.
• Garlic: 2 cloves. Freshly minced garlic adds pungent aroma and savory flavor to the dish.
• Ginger: 1 teaspoon grated. Fresh ginger adds a warm, slightly spicy note that complements the honey and soy sauce.
• Olive Oil: 3 tablespoons. Used for sautéing vegetables and grilling halloumi, adding healthy fats and preventing sticking.
• Bell Peppers (Red and Yellow): 2 medium, sliced. Add vibrant color, sweetness, and a slightly crunchy texture.
• Red Onion: 1 medium, sliced. Offers a mild pungent flavor and sweetness when cooked.
• Zucchini: 1 medium, sliced. Adds a mild, slightly sweet flavor and soft texture.
• Dried Thyme: 1 teaspoon. Adds a subtle earthy and herbaceous note that enhances the overall flavor profile.
• Red Pepper Flakes (Optional): ½ teaspoon. For a touch of heat, red pepper flakes add a gentle kick to the dish.
• Fresh Parsley: ¼ cup, chopped. For garnish, adds freshness and a pop of color.
• Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.

Instructions

1. Cook the Penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, reserving about ½ cup of pasta water. Set aside.
2. Prepare the Glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger. Set aside.
3. Prepare the Halloumi: Slice the halloumi into roughly ½ inch thick slices. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
4. Glaze the Halloumi: Pour the honey-soy glaze over the cooked halloumi slices in the skillet. Cook for another 1-2 minutes, turning the halloumi to ensure it is evenly coated in the glaze. Remove the halloumi from the skillet and set aside. Cut the glazed halloumi into bite-sized pieces.
5. Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced red onion and bell peppers and sauté for 5-7 minutes, until softened and slightly caramelized.
6. Add Zucchini and Seasoning: Add the sliced zucchini to the skillet and cook for another 3-5 minutes, until tender-crisp. Stir in the dried thyme and red pepper flakes (if using). Season with salt and black pepper to taste.
7. Combine Everything: Add the cooked penne pasta to the skillet with the sautéed vegetables. Toss to combine. If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce.
8. Add Glazed Halloumi and Parsley: Gently fold in the glazed halloumi pieces into the pasta and vegetable mixture. Stir in the fresh parsley.
9. Serve Immediately: Serve the Honey Glazed Halloumi Penne hot, garnished with extra fresh parsley if desired.

Nutrition Facts

• Servings: 6
• Calories per Serving: Approximately 550 kcal (estimated)

(Approximate values per serving – may vary based on specific ingredients and brands used)

• Protein: 25g
• Carbohydrates: 70g
• Fat: 20g

Preparation Time

• Prep Time: 20 minutes (chopping vegetables, preparing glaze, slicing halloumi)
• Cook Time: 25 minutes (cooking pasta, grilling halloumi, sautéing vegetables)
• Total Time: 45 minutes (from start to finish, ready to serve)
• Description: This Honey Glazed Halloumi Penne recipe is surprisingly quick to make. Most of the time is spent prepping the vegetables and cooking the pasta and halloumi. It’s a perfect weeknight meal that comes together in under an hour.

How to Serve

• As a Main Course: This dish is hearty and satisfying enough to be served as a complete vegetarian main course for lunch or dinner.
• With a Side Salad: Pair it with a fresh green salad with a light vinaigrette to add extra vegetables and balance the richness of the pasta. A simple arugula salad or a mixed greens salad with tomatoes and cucumbers would be excellent.
• Garlic Bread or Breadsticks: Serve with crusty garlic bread or breadsticks for soaking up the delicious honey-soy glaze.
• Roasted Vegetables: For a more substantial meal, serve alongside roasted vegetables like broccoli, asparagus, or Brussels sprouts.
• White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with the flavors of this dish.
• Lemon Wedges: Offer lemon wedges on the side for those who like a touch of acidity to brighten the flavors.

Additional Tips

Vegetable Variations: The beauty of this dish lies in its versatility, particularly when it comes to the vegetables you can include. Feel free to customize the selection based on your personal preferences, seasonal availability, or what you have in your fridge. For instance, mushrooms add an earthy depth—consider using both cremini and shiitake for a delightful mix of flavors and textures. Spinach or kale can introduce a vibrant green element and boost the dish’s nutritional value. Broccoli florets not only add a satisfying crunch but also soak up the glaze beautifully, while snap peas contribute a refreshing sweetness. You might even consider adding roasted bell peppers or zucchini for a Mediterranean twist. The key is to balance textures and flavors, so mix and match to find your perfect combination.

Spice it Up: If you enjoy a little kick in your meals, don’t hesitate to elevate the heat level in your glaze. Start by increasing the amount of red pepper flakes, gradually adding more until you reach your desired spice level. For an even bolder flavor, a pinch of cayenne pepper can work wonders, giving the dish a warm, lingering heat. Alternatively, incorporating a chili garlic sauce into the glaze not only enhances the spiciness but also adds a rich, garlicky undertone that beautifully complements the sweetness of the honey. If you’re feeling adventurous, consider trying a dash of Sriracha or a similar hot sauce for a unique twist.

Cheese Alternatives: Halloumi is known for its unique texture and ability to hold up well to grilling, but if you can’t find it, there are excellent alternatives. Paneer cheese, widely used in Indian cuisine, is an excellent substitute that will also grill well, offering a mild flavor that allows the glaze to shine. Firm tofu is another viable option; be sure to press it thoroughly to remove excess moisture, which will help it achieve that desirable golden crust when grilled or pan-fried. Marinating the tofu in a bit of soy sauce or your glaze beforehand can enhance its flavor profile, making for a satisfying and delicious alternative.

Gluten-Free Option: Making this dish gluten-free is a straightforward adjustment that allows a wider audience to enjoy it. Start by using gluten-free penne pasta, which is widely available in stores—look for options made from brown rice, quinoa, or lentils for added nutrition. Additionally, ensure your soy sauce is gluten-free; tamari is an excellent alternative that retains the rich umami flavor without the gluten. Double-check all other ingredients, such as any pre-packaged vegetable broths or sauces, to ensure they meet gluten-free standards, helping you to create a dish that everyone can savor without worry.

Make it Vegan: Transitioning to a vegan version of this recipe is simple and satisfying. Replace the halloumi cheese with firm or extra-firm tofu, ensuring you press it well to eliminate moisture. This will allow it to absorb the glaze and develop a crispy exterior. For sweetness, substitute honey with plant-based alternatives like agave nectar or maple syrup, both of which will provide a deliciously rich flavor without compromising your dietary preferences. Additionally, ensure that your pasta is egg-free, which many brands offer. This way, you can enjoy a hearty, ethical meal that aligns with your lifestyle choices.

Prepare Ahead: To streamline your cooking process, consider preparing certain components ahead of time. You can make the glaze—combining honey, soy sauce, and any spices—up to a week in advance and store it in the fridge. Chopping vegetables in advance not only saves time but can also enhance the flavors as they marinate in their own juices. While halloumi is best when cooked fresh, you can sauté the vegetables and prepare the glaze up to a day before serving. Store them separately in airtight containers in the refrigerator until you’re ready to assemble the dish, ensuring that your meal prep is efficient without sacrificing flavor.

Leftover Storage: If you find yourself with leftovers of this delightful dish, proper storage is key to maintaining its flavor and texture. Transfer any remaining Honey Glazed Halloumi Penne into an airtight container and refrigerate it for up to three days. When it’s time to reheat, do so gently to preserve the integrity of the ingredients. A skillet is ideal for reheating; simply add a splash of water or broth to create steam, preventing the dish from drying out. Alternatively, you can use a microwave, but be cautious not to overheat, as this can lead to a rubbery texture in the cheese or pasta.

Herb Infusion: Herbs can dramatically transform the flavor profile of your dish, so don’t shy away from experimenting. While thyme pairs beautifully with honey and halloumi, consider incorporating fresh rosemary or oregano for a more aromatic experience. Both herbs can elevate the dish with their distinctive notes. For an extra layer of flavor, infuse your olive oil with garlic or herbs by gently heating them in the oil before sautéing the vegetables. This technique not only enhances the oil’s flavor but also imparts a fragrant aroma that will entice anyone who walks into your kitchen. Try tossing in a bit of fresh basil or parsley just before serving for a burst of freshness and color that will make your dish visually appealing and even more delicious.

By incorporating these additional tips, you can elevate your Honey Glazed Halloumi Penne experience, making it adaptable, flavorful, and enjoyable for a variety of dietary preferences and occasions. Happy cooking!

FAQ Section

Q1: Can I use a different type of pasta?

A: Absolutely! While penne works wonderfully to capture the sauce, you can easily substitute it with other pasta shapes like fusilli, rigatoni, or even farfalle. Choose a pasta shape with ridges or curves to hold onto the delicious honey-soy glaze.

Q2: I don’t like halloumi. What else can I use?

A: If halloumi isn’t your preference, you have several great alternatives. Paneer cheese, firm tofu (pressed and cubed), or even grilled portobello mushrooms would work well. Consider using grilled or roasted vegetables like eggplant or zucchini for a completely different protein source that still complements the glaze.

Q3: Can I make this recipe spicier?

A: Yes, definitely! To increase the spice level, you can add more red pepper flakes, include a finely chopped chili pepper (like a serrano or jalapeño) with the vegetables, or add a dash of your favorite hot sauce to the glaze. Chili garlic sauce or sriracha would add both heat and flavor.

Q4: Is this recipe suitable for meal prep?

A: Yes, this Honey Glazed Halloumi Penne is great for meal prep! It holds up well in the refrigerator and can be easily reheated. Prepare a batch on the weekend and portion it out for lunches or dinners throughout the week. The flavors often meld together even better after a day or two.

Q5: Can I freeze leftovers?

A: While you can freeze this dish, the texture of the halloumi and pasta may change slightly upon thawing. It’s best enjoyed fresh or within a few days of making. If you do freeze it, ensure it’s completely cooled before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently.

Q6: What kind of honey is best to use?

A: Any good quality honey will work well in this recipe. For a milder flavor, use clover or wildflower honey. For a more robust and distinctive taste, try buckwheat or chestnut honey. Local honey is always a great choice if available.

Q7: Can I add protein besides halloumi or tofu to make it even more substantial?

A: While halloumi provides a good amount of protein, you can certainly add other vegetarian protein sources. Chickpeas or white beans can be added to the vegetables for extra protein and fiber. Edamame or lentils would also be delicious additions.

Q8: How can I make the glaze thicker?

A: If you prefer a thicker glaze, you can simmer it in a saucepan on the stovetop before pouring it over the halloumi. Simmering will reduce the liquid and concentrate the flavors, resulting in a richer, thicker glaze. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to the glaze while simmering to thicken it further, but simmer for a few minutes to cook out the cornstarch taste.

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