A dairy-free diet doesn’t mean missing out on creamy pasta. We use Violife vegan halloumi-style “cheese” and Hass avocados in this lemony pasta recipe to achieve an irresistibly velvety sauce
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 692 |
| Fat | 49.6g |
| Saturates | 10.8g |
| Protein | 14.7g |
| Carbs | 52.8g |
| Sugars | 0.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil and cook the linguini (or spaghetti (egg-free)) according to package instructions. Reserve a cup of the cooking liquid and drain the pasta.
In a blender, combine the tahini, garlic, avocado, lemon juice, a handful of herbs, olive oil then blitz. Add in the Prosociano and season with salt and pepper. Blitz again.
Pour the avocado sauce over the pasta and toss, adding in cooking water to loosen the sauce, if needed.
Heat 1 tbsp of oil in a large frying pan and add the vegan halloumi slices, fry for approx. 5 minutes, flipping halfway. Drain on paper towels.
Serve the pasta with the halloumi, chopped preserved lemon and sunflower seeds.
