Creamy Mushroom & Rosemary Spaghetti

• Cook spaghetti in the boiling water until 
‘al dente’, 9 minutes. Reserve some pasta water
(see ingredients), then drain and return pasta
to the saucepan. Add a drizzle of olive oil to 
prevent the pasta sticking together.
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• While pasta is cooking, heat a large frying pan 
over medium-high heat with the butter and a 
drizzle of olive oil. Cook sliced mushrooms, 
soffritto mix and rosemary, stirring, until 
tender, 6-8 minutes.
• Add garlic, stirring until fragrant, 1 minute. 

• To the pan with mushrooms, add 
light cooking cream, herb & mushroom 
seasoning and reserved pasta water. Stir to 
combine and simmer until slightly thickened, 
2-3 minutes. 

• Remove pan from heat, then add cooked 
spaghetti, the pepper and half the Parmesan
cheese. Gently toss to combine. Season to taste 
with salt and pepper.