Pasta with mushrooms, haloumi & walnuts

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Here is a wonderful pasta recipe from Donna Hay which I love to prepare – so simple and healthy – the essence of Mediterranean food. Try and enjoy! This recipe will serve 4.

 

Pasta with mushrooms, haloumi walnuts

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 freshly ground black pepper

250g sour cream

 

Cook 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. Add the remaining oil, the garlic, mushrooms, salt and pepper and cook, stirring, for 3–4 minutes. Add 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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