Quick Mushroom & Truffle Fettuccine

Cook the fettuccine in the boiling water until 'al dente', 10 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return to the saucepan. Drizzle with olive oil to prevent the pasta sticking together. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

While the pasta is cooking, heat the butter and a drizzle of olive oil over a high heat in a large saucepan. Add the sliced mushrooms and cook, stirring occasionally, until well browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. TIP: Letting the mushrooms get well browned will bring out their flavour

Reduce the heat to medium and add the light cooking cream to the frying pan. Add the vegetable stock pot and stir to combine. Simmer until thickened, 1-2 minutes. Add the chopped spinach, drained fettuccine, 1/2 the grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Toss to combine. Remove from the heat and add a splash more pasta water if needed. Season to taste.

In a medium bowl, combine the balsamic vinegar, honey and a drizzle of olive oil. Season with salt and pepper and mix well. Add the sliced pear and rocket leaves and toss to coat.