One-Pot Creamy Pesto & Mushroom Pasta

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms and tomato, stirring occasionally, until tender, 4-5 minutes.
• Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1-2 minutes.

• Add the boiling water(see ingredients), orecchiette, light cooking creamand stock concentrate. Stir to combine and bring to the boil.
• Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is ‘al dente’, 11 minutes.
• Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste with salt and pepper.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.