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.
