Name: Hot Honey Halloumi Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 8 oz halloumi cheese, sliced; 12 oz pasta (spaghetti, penne, or rigatoni); 2 tbsp olive oil; 3 garlic cloves, minced; 1 tsp chili flakes (adjust to taste); 3 tbsp honey; 2 tsp lemon juice; 1/4 cup reserved pasta water (as needed); Salt and black pepper, to taste; Fresh parsley or basil, for garnish

Jump to Recipe·Leave a Review

This hot honey halloumi pasta is a bold, flavorful dish that combines salty, crispy halloumi with a sweet-spicy honey drizzle over tender pasta. I love how the contrast of flavors and textures makes it feel both comforting and exciting.

Hot Honey Halloumi Pasta

Why You’ll Love This Recipe

I like this recipe because it’s quick to make and full of personality. The halloumi gets golden and chewy, the pasta provides a hearty base, and the hot honey brings everything together with just the right amount of heat and sweetness. It’s a dish that tastes restaurant-worthy but is simple enough for a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

halloumi cheese (sliced)
pasta (spaghetti, penne, or rigatoni)
olive oil
garlic
chili flakes
honey
lemon juice
fresh herbs (parsley or basil)
salt
black pepper

Directions

I cook the pasta according to package instructions, reserving a little pasta water.
While it cooks, I heat olive oil in a skillet and fry the halloumi slices until golden on both sides, then remove and set aside.
In the same pan, I sauté garlic with a pinch of chili flakes until fragrant.
I add honey, lemon juice, and a splash of pasta water to create a glossy hot honey sauce.
I toss the cooked pasta in the sauce, adding more pasta water if needed to coat evenly.
I return the halloumi to the pan, tossing gently to combine.
I serve hot, garnished with fresh herbs and extra chili flakes if I want more heat.

Servings and timing

This recipe makes about 4 servings. Prep time takes me 10 minutes, cooking is 20 minutes, so it’s ready in about 30 minutes total.

Variations

Sometimes I add roasted vegetables like zucchini, eggplant, or cherry tomatoes for more flavor and color. If I want extra richness, I stir in a spoonful of butter or cream to the sauce. For a nutty touch, I sprinkle toasted pine nuts or almonds on top before serving.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I warm the pasta in a skillet with a splash of water or olive oil to loosen the sauce. The halloumi is best fresh, but reheating in the pan helps bring back its texture.

FAQs

Can I use another cheese instead of halloumi?

Yes, paneer or queso fresco also work, though halloumi holds its shape best when fried.

How spicy is the hot honey?

That depends on the chili flakes—I adjust the amount to suit how much heat I want.

Can I make this vegan?

Yes, I swap the halloumi for tofu and use agave or maple syrup instead of honey.

Do I need to salt the halloumi before cooking?

No, halloumi is naturally salty, so I season the pasta lightly instead.

What pasta works best for this recipe?

I usually go with short pasta like rigatoni or penne since it holds the sauce well, but spaghetti also works nicely.

Conclusion

I love making hot honey halloumi pasta because it’s simple, flavorful, and always feels a little special. The sweet-spicy sauce, chewy golden halloumi, and comforting pasta make it a dish I crave often. It’s easy enough for a weeknight but tasty enough to impress guests.