I like the mushrooms properly browned, the sauce glossy and the halloumi golden. The honey and chilli go on the cheese right at the end so they don’t burn. This was especially good with cheesy garlic panini.
SERVES 2 generous · PREP 15 min · COOK 25 min
Ingredients
- 200 g linguine
- 250 g chestnut mushrooms, sliced
- 1 small courgette, half-moons
- 200 g halloumi, thick slices
- 60–75 ml dry white wine
- 100 ml cream OR 4 tbsp crème fraîche
- 40 g grated Parmesan-style cheese
- 2 garlic cloves, minced
- 1 tbsp oil; 1 tbsp butter
- 1 tbsp honey; pinch chilli flakes
- ½ lemon, optional
- 250 ml reserved pasta water
- Panini and mozzarella, optional sides
Method
- I bring a large pan of salted water to a boil. Cook linguine to 1 minute short of the packet time. Before draining, reserve AT LEAST 250 ml pasta water.
- I pat mushrooms dry; heat a large frying pan over medium-high with oil. Add mushrooms in a single layer, leave alone for 2 minutes, then toss and brown for 6–8 minutes total until the moisture has evaporated.
- I add courgette and butter; cook 2–3 minutes until edges colour. Add garlic and stir for just 30 seconds—it should smell fragrant, not burnt.
- I pour in the white wine and simmer 2–3 minutes until reduced by at least two-thirds. Add cream or crème fraîche, then 2–3 tbsp pasta water; stir until gently bubbling.
- In a second frying pan, brown dry halloumi slices in a little oil, 1½–2 minutes each side. In a small mug combine honey and chilli. Drizzle into the pan for the final 20–30 seconds only; take off heat before it burns. Toss the drained pasta through the mushroom sauce with the grated cheese. Add the reserved pasta water a tablespoon or two at a time until the sauce turns glossy and coats every strand, rather than pooling at the bottom of the pan.
- I taste for pepper and salt (halloumi and cheese are salty). Serve pasta in bowls, stack honey-glazed halloumi on top. Add lemon if available and wanted.
- Optional garlic bread: split a panini, fill with mozzarella and a little garlic butter, and toast in the oven until golden and melted.