This recipe is such an easy go to, especially mid-week when you’re stretched for time. It comes together quickly and the combination of grilled haloumi and toasted walnuts will be the reason this pregnancy recipe will keep appearing in your meal plans. Serve with gluten free pasta or zucchini noodles.

| Serves 4 |

Ingredients

400g Spaghetti (gluten free or zucchini noodles)

¼ cup (60ml) olive oil

250g haloumi, diced

½ cup walnuts, roughly chopped

2 cloves garlic, minced

300g mushrooms, sliced

2 cups baby spinach

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

100g sour cream or drizzle with olive oil instead

salt and pepper to taste

Method

Cook the pasta in a saucepan of salted boiling water for 8–10 minutes or until al dente. Drain, reserving ⅓ 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 sour cream (if using), reserved cooking liquid and baby spinach and cook for 3 minutes. Add the pasta and seeds to the pan and toss to coat. Top with the haloumi, walnuts and pepper to serve.