CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 400g spaghetti
  • 1⁄4 cup (60ml) extra virgin olive oil
  • 250g haloumi, chopped
  • 1⁄2 cup (50g) walnuts, roughly chopped 
  • 2 cloves garlic, sliced
  • 300g field mushrooms, sliced
  • sea salt and cracked 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 1⁄3 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. Serves 4.