Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Spaghetti: Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the spaghetti and cook for 6-8 minutes (reserve some pasta water for later, quantities above). Once cooked, drain and keep warm in a colander over a saucepan of hot water on low heat. Drizzle with a little olive oil to prevent the spaghetti from sticking together.

Step 3

Walnuts: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 4

Halloumi: Using the same pan you used to toast the walnuts – heat a good glug of olive oil over high heat. Add the halloumi cubes and allow to brown on all sides for about 3 minutes per side. Remove from the pan and set aside.

Step 5

Mushrooms: Using the same pan, if needed, add some more olive oil to the pan then add the garlic, mushrooms, salt and pepper and cook, stirring, for 3–4 minutes – until browned.

Step 6

Turn down the heat to medium low and add the sour cream to the mushrooms with the pasta water and cook for 3 minutes stirring. Add the pasta to the pan and toss to coat.

Step 7

Serve: Creamy pasta topped with halloumi cubes, toasted walnuts and a good grind of pepper.