Créé avec l’IA
Spicy Gochujang Mushroom Linguine with Seared Halloumi
40 min 612 kcal par portion Moyen
Ingrédients
4 Portions
- Dry linguine400 g
- Sesame oil20 ml
- Onion, thinly sliced200 g
- Garlic, minced25 g
- Mushrooms, sliced600 g
- Tomatoes, diced500 g
- Halal-certified halloumi cheese, cubed250 g
- Lime100 g
- Mixed bell peppers, sliced400 g
- Halal-certified gochujang80 g
- Low-sodium halal-certified soy sauce60 ml
- Fresh cilantro30 g
Instructions
- 1
Bring a large pot of water to a boil. Add the linguine and cook until al dente according to the package directions. Reserve about 250 ml of the pasta cooking water, then drain the linguine.
- 2
While the pasta cooks, juice the lime and roughly chop the fresh cilantro. In a small bowl, whisk together the gochujang, soy sauce, and lime juice until smooth.
- 3
Heat 5 ml of the sesame oil in a large, deep skillet over medium-high heat. Add the halloumi cubes and sear for 1–2 minutes per side, turning until golden brown on several sides. Transfer the halloumi to a plate.
- 4
Add the remaining 15 ml sesame oil to the skillet. Add the sliced onion and bell peppers, then cook for 4–5 minutes, stirring occasionally, until they begin to soften.
- 5
Add the sliced mushrooms. Cook over high heat for 6–8 minutes, stirring occasionally, until their released moisture evaporates and the mushrooms are well browned.
- 6
Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- 7
Add the diced tomatoes and cook for 4–5 minutes, allowing them to soften and form a chunky sauce.
- 8
