Do you dread the ‘what’s for dinner’ question by your partner and/or kids? I have to admit that I do as I’m not very organised when it comes to meal planning. It’s something I know I should do but somehow it never happens and I end up searching for quick and easy recipes online in a bit of a panic.

One (of many) good things about this blog is that I can collect all my favourite recipes in one place and today is another fast weeknights pasta dish that is quick, easy and delicious by the lovely Donna Hay who is fast becoming Australia’s answer to Jamie Oliver and it says in her biography:

Her food, recipes and styling focus on basic ingredients that are simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.

And since mouth-watering food photography is a benchmark for Stylejuicer I’m sure it won’t be the last time I’m going to feature one of Donna’s recipes. For more fast weeknights pop over to her site and be inspired – just don’t do it on an empty stomach.

MUSHROOM PASTA WITH HALOUMI & WALNUTS

Serves 4

INGREDIENTS:

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

DIRECTIONS:

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.

 
MORE INFORMATION & PHOTOGRAPHY | Donna Hay
 
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