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 medium-high heat.

b) Once hot, add the diced chicken and mushrooms to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

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

b) Once the chicken and 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 and the chicekn is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

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

b) Stir in the cooked pasta and butter (see pantry for amount).

c) 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 chicken pasta between your bowls.

b) Top the pasta with a handful of rocket and drizzle a little olive oil over the leaves to finish.

Enjoy!