Mushroom, Leek & Cherry Tomato Spaghetti

• Meanwhile, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to the pan. Drizzle with olive oil to prevent sticking.

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

• While the spaghetti is cooking, finely chop garlic. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek until browned and softened, 4-5 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and half the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.

• When the sauce is done, add cooked spaghetti to the sauce, then toss to coat. • Add the roasted tomatoes and stir through until combined, 1-2 minutes. Season to taste.

TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!