Creamy Mushroom & Rosemary Fettuccine

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fettuccine 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 a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.

Add the longlife cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.

Remove the frying pan from the heat, then add the cooked fettuccine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add the rocket leaves and pear, then toss to coat.

TIP: Seasoning is key in this dish, so taste the sauce and season with more salt if needed. Add less pepper to the sauce if you're not a fan!