a) Boil a full kettle, then 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. Once hot, add the sliced mushrooms to the pan.

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

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

b) 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. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

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 hard Italian style 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 and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. Drain the burrata, then carefully halve it.

a) Share the creamy miso pasta between your bowls.

b) Top with the burrata halves.

Enjoy!