Creamy Mushroom & Cherry Tomato Spaghetti

Add the spaghetti to the boiling water and cook until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the 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 pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and 1/3 of the garlic and cook, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a small bowl.

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

While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water to the sauce, then toss to coat. Add the roasted tomatoes, basil and baby spinach leaves and stir through until just wilted. Season to taste.