• Boil a pot of salted water for the rigatoni.
• When boiling, add the pasta and cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.
• Peel and grate the garlic (or use a garlic press).

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, place a pan over medium heat with a drizzle of oil.
• Halve, peel and chop the onion into small pieces. Clean the mushrooms with kitchen paper and roughly chop.
• When the oil is hot, fry the onion until slightly softened, 1-2 mins. 
• Add the mushrooms and cook until softened, stirring occasionally, 5-7 mins.
• Add half the Italian herbs (double for 4p), garlic, stock, pesto and creme fraiche and cook until slightly thickened, 2-3 mins.

• Roughly chop the parsley, stalks and all.
• Add the drained pasta and peas to the pan.
• Stir until fully coated and warmed through, 1-2 mins.
• Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the creamy mushroom pasta between bowls.
• Garnish with cheese and chopped parsley.