Pan of vegetables with potatoes, mushrooms, beans and halloumi

In this post I’ll show you a quick recipe for a pan of vegetables with potatoes, mushrooms, beans and halloumi. The ideal recipe for a quick lunch or dinner or as a meal prep for work.

How about a crunchy recipe for a delicious pan of vegetables with spicy halloumi, baby potatoes, crispy beans and mushrooms? The whole thing is served in a very light cream cheese sauce (although you probably can’t speak of sauce here, but that doesn’t matter!) Served with delicious sea salt. The dish is a quick lunch or dinner with plenty of vegetables and savory halloumi.

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Easy recipe

Pan of vegetables with potatoes, mushrooms, beans and halloumi

This vegetable pan combines baby potatoes, mushrooms and green beans with halloumi and a creamy sauce made with cream cheese.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 270 gbaby potatoes
• 200 gmushrooms
• 300 ggreen beans
• 140 ghalloumi
• 30 gcream cheese balance
• 8 gbutter
• Sea salt, pepper

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Instructions

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1. Boil the potatoes with their skins in salted water. Cut off the ends of the beans and cook the beans in another saucepan with salted water until they are al dente.
2. Meanwhile, quarter the mushrooms and toast them in a pan. Season with pepper. Deglaze the mushrooms with a ladle of potato water and stir in the cream cheese. Cut the halloumi into pieces and stir in.
3. Drain the potatoes and beans. Halve the potatoes and add to the mushrooms along with the beans.
4. Sprinkle the vegetables with sea salt and serve.

Nutrition per serving

Calories

440 kcal

Protein

25.5 g

Carbohydrates

39.1 g

Sugar

9.6 g

Fat

22.3 g

Saturated fat

13.8 g

Fibre

7.9 g

Salt

1.9 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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