Go Back
To make creamy halloumi stroganoff at home, you need a few key ingredients. First, gather 250g of halloumi cheese, diced into small pieces. You will also need 200g of sliced mushrooms, 1 large onion, and 2 cloves of garlic. Olive oil and butter will help with cooking. For flavor, you should have smoked paprika and dried thyme. Lastly, vegetable stock and heavy cream will make your dish creamy and rich.

creamy halloumi stroganoff

Discover the joy of cooking with our creamy halloumi stroganoff recipe that's both simple and delicious! Perfect for busy weeknights, this vegetarian dish is packed with rich flavors and quick to prepare. With easy step-by-step instructions and tips for customization, you'll impress your family and friends in no time. Dive into the full recipe now and elevate your pasta game with this comforting, creamy delight!
Print Recipe Pin Recipe

Ingredients
  

250g halloumi cheese, diced

200g mushrooms, sliced (button or cremini work well)

1 large onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon smoked paprika

1 teaspoon dried thyme

300ml vegetable stock

200ml heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

300g tagliatelle pasta (or your choice of pasta)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

    Sauté the Onions and Garlic: In a large frying pan or skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the pan. Cook for 5-6 minutes until browned and softened.

        Add the Halloumi: Stir in the diced halloumi and cook for about 4-5 minutes until it's golden brown on some edges.

          Season and Simmer: Sprinkle in the smoked paprika and thyme, and season with salt and pepper to taste. Pour in the vegetable stock and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.

            Make it Creamy: Reduce the heat to low and stir in the heavy cream. Cook for 3-4 minutes until heated through and slightly thickened. If it’s too thick, you can add a splash of reserved pasta water to reach your desired consistency.

              Combine with Pasta: Add the cooked tagliatelle to the sauce, tossing gently until the pasta is fully coated. Heat through for another minute.

                Serve: Transfer the creamy halloumi stroganoff to serving plates or bowls, garnish with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4