Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean the mushrooms, wash them briefly if necessary and cut them into halves or quarters depending on size. Coarsely chop the walnuts. Cut Halloumi into small cubes. Peel garlic and chop finely.
Wash the thyme and shake dry, wipe the leaves off. Cook the pasta in boiling salted water according to the instructions on the packet.
Heat 2 tablespoons of oil in a frying pan one after the other. Sauté the mushrooms in the oil in portions, turning them golden brown. Fry the garlic at the end. Season with salt and pepper. Drain the pasta and collect about 150 ml of pasta water.
Add thyme, crème fraîche and measured cooking water to the mushrooms. Bring to the boil and simmer for about 3 minutes.
In the meantime heat 1 tablespoon of oil in a second pan. Fry the Halloumi in this pan until it is well browned. Fry the walnuts briefly. Season the sauce with salt, pepper and 1 pinch of sugar. Fold in the noodles and heat up.
Serve and top with halloumi and walnuts.