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, winter night….adulterated from Donna Hay
You need for 4 fashionistas or 32 models:
400g spaghetti
¼ cup (60ml) extra virgin olive oil
250g haloumi, chopped
½ cup (50g) walnuts, roughly chopped
2 cloves garlic, sliced
300g field mushrooms, sliced
sea salt and cracked black pepper
250g sour cream
• Slip into Celine baggy pants and slouchy sweater.
• Pull on Isabel Marant wedge sneakers.
• Pour glass of wine and inhale.
• Ask George Clooney to stop watching the Tour de France and get chopping in the kitchen.
• He should chop up the haloumi in big bite size pieces.
• Then chop the mushrooms into chic chunky slices ( remember mushrooms shrink: Unlike you after eating this).
• Make the man chop up the garlic into itty bitty pieces.
• Now pop on the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente.
• While the pasta is cooking away you can heat 1 tablespoon of non-designer olive oil in a large non-stick frying pan over high heat.hh
• Add the haloumi and walnuts and cook, stirring, for 3 minutes or until golden as an Hermes bag.
• Set aside and keep warm. That’s the haloumi not the Hermes. You can wear that tomorrow.
• Add the remaining oil, the garlic, mushrooms, salt and pepper and cook, stirring, for 3–4 minutes.
• Now keep on eye on the pasta and when it is cooked drain it, reserving ⅓ cup (80ml) of the cooking liquid.
• Pour in the sour cream and the reserved liquid into the garlic mushroom mix and cook for about 3 minutes.
• Toss pasta into the pan and toss to coat. As you always toss a coat.
• Throw in the haloumi, walnuts and pepper.
• Give it a toss and accessorise with parsley if you so desire.
• Delicious.
