Pulled Mushroom Ragu & Fettuccine

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 6-8 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add a drizzle of olive oil and the pulled mushrooms and cook, until broken down and slightly browned, 3-5 minutes.

While the veggies are cooking, cook the fettuccine in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cups for 4 people), drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

To the pulled mushrooms, add the diced tomatoes with garlic & olive oil, butter, reserved pasta water, vegetable stock (2 cubes for 2 people / 4 cubes for 4 people) and Italian herbs (see ingredients). Stir to combine. Reduce the heat to medium and simmer until slightly thickened, 2-3 minutes. TIP: Add a splash more reserved pasta water if the sauce looks dry!

To the ragu, add the cooked fettuccine and 1/2 the grated Parmesan cheese. Toss to coat and season to taste. In a large bowl, combine a drizzle of balsamic vinegar and olive oil with a pinch of salt and pepper. Add the pear and spinach & rocket mix and toss to combine.