Creamy Avocado Tahini Pasta with Fried Halloumi

Creamy Avocado Tahini Pasta with Fried Halloumi
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The obsession for avocado and tahini is obvious. But this green Goddess pasta with fried halloumi is combining all these obsessions in one. Plus fried cheese, absolutely legit!


  • 500 g Pasta
  • 60 g Tahini Paste
  • 2 Garlic Clove
  • 1 Avocado
  • 1 tbsp Pistachios
  • 2 tbsp Lemon Juice
  • 20 g Fresh Basil
  • 10 g Fresh Mint
  • 60 ml Olive Oil
  • 3 tbsp Parmesan Cheese
  • 200 g Halloumi Cheese
  • 100 g Cherry Tomatoes
  • Sesame Seeds
  • Salt & Pepper to taste


  1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Just before draining, reserve a cup of the pasta cooking water. Drain the pasta and set aside.
  2. To make the creamy sauce, peel the garlic cloves. Wash the basil and mint, pat try and pluck the leaves from the stalks. Halve the avocado, remove the core and remove the pulp from the skin.
  3. In a food processor, combine the tahini, garlic, avocado, lemon juice, pistachios, basil, mint, and olive oil. Blend until you have a pesto like sauce, adding more olive oil if needed to thin. Add the parmesan and season with salt and pepper to taste.
  4. Pour the avocado pesto sauce over the hot pasta. Toss well to combine, thin the sauce with pasta cooking water if needed.
  5. Heat a large skillet over medium heat and add a drizzle of olive oil. Dab the halloumi with kitchen paper and cut across into pieces of the same size.
  6. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.
  7. In the meantime wash and halve the cherry tomatoes.
  8. Divide the warm pasta among bowls or plates. Top with the halloumi cheese, tomatoes and sesame seeds.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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