Creamy Mushroom & Rosemary Fettuccine

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), 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 the 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 the 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 the heat, then add fettuccine, the pepper and half the Parmesan cheese. Gently toss to combine. Season to taste.