Creamy Mushroom & Truffle Fettuccine

Add the fettuccine to the boiling water and cook until ‘al dente’, 10 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, heat the butter and a drizzle of olive oil in a large frying pan over a high heat. Add the sliced mushrooms and cook, stirring occasionally, until well browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.

TIP: Letting the mushrooms get browned helps bring out their flavour.

Reduce the heat to medium and add the light cooking cream to the frying pan. Add the vegetable stock pot and stir to combine. Simmer until thickened, 1-2 minutes. Add the chopped spinach, drained fettuccine, 1/2 the grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and toss to combine. Remove the pan from the heat and add a splash more pasta water if needed. Season to taste.

In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the sliced pear and rocket leaves and toss to coat.