Serves 4:


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


  1. 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.
  2. Add the remaining oil, the garlic, mushrooms, salt and pepper and cook, stirring, for 3–4 minutes.
  3. 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.