Garlic Pepper Creamy Haloumi Pasta

Ingredients

• 400g penne pasta
• 250g haloumi cheese
• 150g mushrooms, sliced
• 1 Tbsp Gregg's Crushed Garlic
• 130g packet baby spinach leaves
• 1/4 cup cream
• 1/4 cup pine nuts, toasted
• Gregg's Whole Black Peppercorns, freshly ground

Method

Cook pasta in a large pot of boiling water until al dente. Drain.

While pasta is cooking, heat a non-stick frypan and fry haloumi until golden on both sides. Remove from pan and set aside.

In the same pan, fry mushrooms and Gregg's Crushed Garlic for 2-3 minutes, then add the spinach and cream. Cook until spinach has wilted and cream begins to thicken.

Pour over cooked pasta and toss.  Season with freshly ground Gregg's Whole Black Peppercorns.

Place in a serving dish and top with haloumi slices and pine nuts.