• Boil the kettle. Finely chop brown onion and garlic. • Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add plant-based cooking cream, boiling water (13/4 cups for 2P / 31/2 cups for 4P), vegetable stock powder and orecchiette. • Stir to combine and bring to boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Stir through Parmesan cheese. Season to taste. TIP: Add a dash more water if the pasta is looking dry!

• While pasta is cooking, thinly slice pear. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and pear. Season and toss to combine.

• Divide one-pot creamy mushroom orecchiette between bowls. • Serve with pear salad. Enjoy!