Pista Pesto Pasta with baked Veg & Halloumi Recipe

Name: Pista Pesto Pasta with baked Veg & Halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baby aubergine / brinjals (eggplant) cut into rounds or into quarters; 4 pattypans cut into rounds; 1 baby pepper (I used an orange one however red or yellow will also suffice) cut into strips; 1 tomato sliced into rounds; 2 cup cooked pasta (my preference is fusilli); 1 tsp olive oil, extra virgin; 1 tsp dried garlic flakes; 1 tbsp basil pesto; 1 1/2 tbsp chopped pistachios; 5 stuffed olives; 1 tbsp grated parmesan cheese

Servings: persons

4 baby aubergine / brinjals (eggplant) cut into rounds or into quarters
4 pattypans cut into rounds
1 baby pepper (I used an orange one however red or yellow will also suffice) cut into strips
1 tomato sliced into rounds
2 cup cooked pasta (my preference is fusilli)
1 tsp olive oil, extra virgin
1 tsp dried garlic flakes
1 tbsp basil pesto
1 1/2 tbsp chopped pistachios
5 stuffed olives
1 tbsp grated parmesan cheese

1
For the veg bake and halloumi portion:
2
Grease a baking dish.
3
Place brinjal / aubergine in dish.
4
Drizzle with a little bit of olive oil and season with garlic salt and mixed dried herbs.
5
Ps.
6
I also like to add a bit of roasted cumin when seasoning this dish.
7
Layer pattypans over brinjals followed by layer of haloumi slices then the sliced pepper and again drizzle with some olive oil and seasoning.
8
Place tomato slices over peppers and finish layering with another layer of halloumi.
9
Drizzle with olive oil, season as with previous layers and finish off with a sprinkling of paprika.
10
Cover with foil and bake in a moderate oven until veggies are cooked through.
11
(This will be about 45 mins)
12
For the pasta portion:
13
Place pasta in a dish, drizzle with olive oil and toss.
14
Add in remaining ingredients and combine.
15
Pasta is ready!
16
You can serve together or even separately.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 baby aubergine / brinjals (eggplant) cut into rounds or into quarters, 4 pattypans cut into rounds, 1 baby pepper (I used an orange one however red or yellow will also suffice) cut into strips, 1 tomato sliced into rounds, and more.

Yes, Pista Pesto Pasta with baked Veg & Halloumi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pista Pesto Pasta with baked Veg & Halloumi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions