Creamy Bacon & Mushroom Risoni

• Half-fill a large saucepan with the boiled water. Add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water 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. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While risoni is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, sliced mushrooms and leek, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic, herb & mushroom seasoning and the butter and cook until fragrant, 1 minute. • Reduce heat to low, then add vegetable stock, light cooking cream, baby spinach leaves, reserved pasta water and cooked risoni. Simmer, until slightly thickened, 1-2 minute. Season to taste. TIP: Add an extra splash of water if the mixture looks too thick.