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Spaghetti with tomato cream sauce, baby spinach and hot honey halloumi

Chloé Kookt

Chloé Kookt

dinner

35

minus

Recipe for

4

person

persons

35

minutes

500g spaghetti

400g halloumi

6 San Marzano tomatoes

200g Petite Délice tomatoes

100g baby spinach

1dl cream

500g passata

2 cloves of garlic

Handful of fresh basil

1tl dried oregano

1/2tl paprika

1/2tl chili flakes

2 tbsp. honey

Roadmap

Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
Sauté the tomatoes in a deep pot with a dash of olive oil.
Finely chop the garlic and add it to the tomatoes.
Season with the dried oregano, paprika, chili flakes, pepper and salt.
Chop up the baby spinach add it to the tomatoes along with the basil.
Turn down the heat a little.
Deglaze with the passata and bring the sauce to a simmer.

Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later.
When the pasta is cooked mix it into the sauce, along with the cooking liquid.
Leave on low heat for a while so that everything can form a nice whole.
Season with salt and pepper if necessary.

Next, slice the halloumi and fry it in a pan with a dash of olive oil.
Be patient... the halloumi may lose some moisture at first, but that crust will come off.
When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes.

Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

500g spaghetti

400g halloumi

6 San Marzano tomatoes

200g Petite Délice tomatoes

100g baby spinach

1dl cream

500g passata

2 cloves of garlic

Handful of fresh basil

1tl dried oregano

1/2tl paprika

1/2tl chili flakes

2 tbsp. honey

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Preparation

35

minus

Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
Sauté the tomatoes in a deep pot with a dash of olive oil.
Finely chop the garlic and add it to the tomatoes.
Season with the dried oregano, paprika, chili flakes, pepper and salt.
Chop up the baby spinach add it to the tomatoes along with the basil.
Turn down the heat a little.
Deglaze with the passata and bring the sauce to a simmer.

Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later.
When the pasta is cooked mix it into the sauce, along with the cooking liquid.
Leave on low heat for a while so that everything can form a nice whole.
Season with salt and pepper if necessary.

Next, slice the halloumi and fry it in a pan with a dash of olive oil.
Be patient... the halloumi may lose some moisture at first, but that crust will come off.
When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes.

Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

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Cut the San Marzano tomatoes into pieces and the Petite Délice tomatoes into 2.
Sauté the tomatoes in a deep pot with a dash of olive oil.
Finely chop the garlic and add it to the tomatoes.
Season with the dried oregano, paprika, chili flakes, pepper and salt.
Chop up the baby spinach add it to the tomatoes along with the basil.
Turn down the heat a little.
Deglaze with the passata and bring the sauce to a simmer.

Meanwhile, cook the spaghetti al dente and save at least 1dl of cooking liquid for later.
When the pasta is cooked mix it into the sauce, along with the cooking liquid.
Leave on low heat for a while so that everything can form a nice whole.
Season with salt and pepper if necessary.

Next, slice the halloumi and fry it in a pan with a dash of olive oil.
Be patient... the halloumi may lose some moisture at first, but that crust will come off.
When your halloumi is crispy on both sides turn down the heat and add honey and chili flakes.

Divide the spaghetti among the plates and top with halloumi and some extra basil, if desired.

Recipe for

4

person

persons

35

minutes

500g spaghetti

400g halloumi

6 San Marzano tomatoes

200g Petite Délice tomatoes

100g baby spinach

1dl cream

500g passata

2 cloves of garlic

Handful of fresh basil

1tl dried oregano

1/2tl paprika

1/2tl chili flakes

2 tbsp. honey

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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