a) Boil a full kettle, then pour the boiled water into a saucepan with ½ tsp salt on high heat.

b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

c) Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).

b) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Add your cucumber to a medium bowl, drizzle over the olive oil (see pantry for amount) and season with salt and pepper. 

a) Add the gochujang paste and garlic to the mushrooms. Stir-fry, 30 secs. 

b) Stir in the veg stock paste and water for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer until the liquid has reduced slightly, 2-3 mins. 

a) Meanwhile, add the tortelloni to your pan of boiling water and bring back to the boil.

b) Cook until tender, 4-5 mins.

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) Once the sauce has reduced, stir the creme fraiche, butter (see pantry for amount) and half the hard Italian style cheese into the pan. Simmer, 1 min.

b) Add a splash of water if it's a little too thick, then remove from the heat.

c) Taste and season with salt and pepper if needed.

d) Add the cooked tortelloni to the sauce and stir gently to combine.

a) Share the tortelloni between your bowls and sprinkle over the remaining hard Italian style cheese.

b) Toss the rocket with the cucumber and serve alongside your pasta.