Mushroom Spaghetti Bolognese

• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook mushrooms, stirring, until tender, 4-6 minutes. • Meanwhile, finely chop onion and garlic. • Cut courgette into half-moons.

• Half-fill a large saucepan with the boiling water. • Cook spaghetti until ‘al dente’, 9 minutes. Drain pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.

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

• Meanwhile, add a drizzle of olive oil to the pan with the mushrooms. • Cook onion and courgette, tossing, until softened, 6-7 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. • Add tomato sugo, mushroom powder, garlic & herb seasoning, the brown sugar and half the reserved pasta water to the pan. Simmer over medium heat until thickened, 5 minutes. • Stir through the remaining butter and season to taste with salt and pepper. Add spaghetti and toss to coat in the sauce. Loosen with a little more of the reserved pasta water if needed.

• While the sauce is cooking, thinly slice pear. • In a medium bowl, add a drizzle of balsamic vinegar and olive oil. • Add rocket leaves and pear. Toss to combine.