• Boil the kettle. • Thinly slice leek. • Slice zucchini into half-moons. • Finely chop garlic.

• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

• While risoni is cooking, heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, leek and zucchini, stirring, until browned and softened, 5-6 minutes. • Add garlic, herb & mushroom seasoning and the butter and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, light cooking cream, baby spinach leaves, reserved pasta water and cooked risoni. Simmer, until slightly thickened, 1-2 minute. Remove from heat and season with pepper to taste. TIP: Add an extra splash of water if the mixture looks too thick.

• Divide creamy mushroom and zucchini risoni between bowls. • Top with Parmesan cheese to serve. Enjoy!