Preserved lemon and halloumi pasta

Preserved lemon and halloumi pasta

15 mins Prep · 20 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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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.


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.