Mushroom pasta with haloumi and walnuts

This is my go-to when I want something quick and easy for dinner. 

Serves 4

Ingredients

400 g spaghetti or pasta of choice
¼ cup (60ml) extra virgin olive oil or butter 
250 g haloumi, chopped
½ cup (50 g) walnuts, roughly chopped
2 cloves garlic, crushed 
300 g mushrooms, sliced
2 cups baby spinach
1 tbsp each sunflower and pumpkin seeds (optional)
Sea salt and cracked black pepper to taste
250 g sour cream or drizzle with olive oil to finish off

Instructions 

1. Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente.

2. Drain, reserving ⅓ cup (80ml) of the cooking liquid.

3. Heat 1 tablespoon of the oil or butter in a large frying pan, the base of the Ultimate Roaster works well, over high heat.

4. Add the haloumi and walnuts and cook, stirring, for 3 minutes or until golden. Set aside and keep warm.

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

6. To finish, add the cream or olive oil and reserved liquid and cook for 3 minutes.

7. Add the pasta to the pan and toss to coat. Top with the haloumi, walnuts and pepper to serve.