المكونات

  • Linguini 450g
  • Tahini 4 tbsp
  • Garlic clove 1
  • Small avocado 1
  • Lemon juice 2 tbsp
  • SpinneysFOOD Fresh Basil A handful
  • SpinneysFOOD Fresh Coriander A hanfdul
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
  • Violife Prosociano Wedge 60g
  • SpinneysFOOD Sea Salt ½ tsp
  • SpinneysFOOD Fine Black Pepper ½ tsp
  • Violife Mediterranean Style Block 1
  • Preserved lemon 1
  • Sunflower seeds 50g

Nutrition (Per serving)

  • سعرات حرارية 692
  • دهون 49.6g
  • المشبعة 10.8g
  • بروتين 14.7g
  • الكربوهيدرات 52.8g
  • السكريات 0.9g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

باستا بالليمون المحفوظ وبديل جبنة الحلّوم

Mediterranean 15 Mins Prep · 20 Mins Cook


  1. Bring 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.
  2. 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.
  3. Pour the avocado sauce over the pasta and toss, adding in cooking water to loosen the sauce, if needed.
  4. 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.
  5. Serve the pasta with the halloumi, chopped preserved lemon and sunflower seeds.