Creamy Mushroom & Courgette Risoni

• Pour boiling water into a large saucepan with a pinch of salt.
• Cook risoni in boiling water, over high heat, until ‘al dente’, 7-8 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil. 

• While risoni is cooking, heat a large frying pan over medium-high heat with 
a drizzle of olive oil. Cook mushrooms and sliced leek, until browned and 
softened, 5-6 minutes. Add courgette and cook until tender, 3-4 minutes.
• Add garlic, herb & mushroom seasoning and the butter and cook until 
fragrant, 1 minute.
• Reduce heat to low, add vegetable stock powder, cream (see ingredients), 
reserved pasta water and cooked risoni. Cook until slightly thickened,
1-2 minute. Remove from the heat and season with pepper. 

TIP: Add an extra splash of water if the mixture looks too thick.