a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

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

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

b) When hot, add the sliced mushrooms to the pan.

c) Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Roughly chop the chives (use scissors if easier). 

c) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more.

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste.

b) Bring to the boil then lower the heat and simmer until thickened, 3-4 mins. 

a) Once the sauce has thickened, stir in the creme fraiche and cheese. Simmer for 1 min.. 

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta, butter (see pantry for amount) and half the chives. 

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

a) Share the creamy miso pasta between your bowls.

b) Finish by sprinkling over the remaining chives. 

Enjoy!