Lemon Beet Pasta with Grilled Halloumi

Plan for: 30 minutes
Yield: 4 servings

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4 medium sized beets, washed and sliced into ½ inch pieces
2 tbsp EVOO
1 8-ounce box of shell pasta
1 block of halloumi, cut into slices
2-3 cups coarsely chopped kale
¼ cup pumpkin seeds
¼ cup parsley, minced
Pinch crushed red pepper flake
Salt & pepper


1 container Hope Foods Lemon Peppercorn Hummus
1/3 cup reserved pasta water
1 large clove garlic, minced
½ tbsp EVOO
1/8 tsp cayenne


  1. Preheat the oven to 425F. Toss the beets with the oil and pinch of salt and pepper. Place on a prepared baking sheet. Roast in the oven until tender (approx. 20 minutes) and Toss beets halfway through cooking.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and return pasta to the pan.
  3. While pasta cooks prepare your sauce. Combine all the ingredients and whisk until smooth and creamy. Add more water to thin if necessary. Taste test and adjust flavors as necessary.
  4. Sear the halloumi: Preheat a nonstick frying pan over high heat. Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly. Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other. Remove and chop into 1 inch pieces
  5. To the pan with the pasta, add the chopped kale. Cover with a lid for 5 minutes, or until the kale begins to wilt. Drizzle in half of the sauce into the pot with the pasta and toss until well combined. Continue to add more sauce, while tossing the pasta, until everything is evenly coated. Add the pepitas, beets, halloumi and parsley and season to taste with additional salt, pepper and crushed red pepper flakes.
  6. Serve and enjoy!

Recipe created by: @thecuttingveg

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