• Preheat oven to 220°C/200°C fan-forced. • Slice zucchini into thick half-moons. • Roughly chop brown onion. • Finely chop garlic. • Pick and finely chop rosemary.

• Place zucchini on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• 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. • Drain risoni.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and sliced mushrooms, stirring, until tender, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risoni, vegetable stock pot, thyme. Stir to combine.

• Remove risoni from heat, then stir through baby spinach leaves, Parmesan cheese, roasted zucchini and the butter. Season to taste. • Stir through a splash of water to loosen risoni if needed.

• Divide hearty mushroom and green veggie risoni between bowls. • Garnish with flaked almonds and chilli flakes (if using) to serve. Enjoy!