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Mushroom Pasta with Haloumi & Walnuts

Mushroom Pasta with Haloumi & Walnuts

0 reviews
READY IN 25min
PREP TIME 5min
COOK TIME 20min
SERVINGS 4

I love the idea of using haloumi in this pasta instead of parmesan. The walnuts add crunch and texture. And who doesn’t love Mushrooms, cream and garlic?! Perfect for a chilly.

Ingredients

  • 400g spaghetti
  • 60ml extra virgin olive oil
  • 250g haloumi, chopped
  • 50g walnuts, roughly chopped
  • 2 cloves garlic, sliced
  • 300g field mushrooms, sliced
  • sea salt and cracked black pepper
  • 250g sour cream

Directions

  • 1Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving ⅓ cup (80ml) of the cooking liquid. Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add the haloumi and walnuts and cook, stirring, for 3 minutes or until golden. Set aside and keep warm.
  • 2Add the remaining oil, the garlic, mushrooms, salt and pepper and cook, stirring, for 3–4 minutes.
  • 3Add the cream and reserved liquid and cook for 3 minutes. Add the pasta to the pan and toss to coat. Top with the haloumi, walnuts and pepper to serve.

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