Step 1

Heat the olive oil in a large pan and fry the halloumi for 4-5 minutes until golden or slightly crispy. Remove the halloumi from the pan and set it aside.

Step 2

In the same pan, melt the butter over medium heat and saute the onion for 1-2 minutes. Add the mushrooms and cook until golden (7-8 minutes).

Step 3

Add the flour and cook for 1 minute, stirring continuously. Pour half of the stock and continue to stir. When you have a uniform, creamy sauce, pour the rest of the stock and cook for 2-3 minutes, stirring often until the sauce thickens.

Step 4

Stir in the Dijon mustard, then the sour cream, and simmer for a couple of minutes until you get a sauce that has the consistency of cream. Transfer the halloumi back to the pan.

Step 5

Add the cooked pasta to the pan, then sprinkle with chives and season to taste. Alternatively, serve over rice, mashed potatoes, polenta or quinoa.