Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Finely chop the garlic. Roughly chop the tomato. Thinly slice the white and light green parts of the leek.

Cook the fettuccine in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water, then drain and return the fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.

While the fettuccine is cooking, heat a large frying pan over a high heat with the butter and a drizzle of olive oil. Cook the mushrooms and leek, stirring occasionally, until browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. TIP: Properly cooking the mushrooms will allow the flavour to develop.

Reduce the heat to medium, then add the longlife cream (see ingredients) and vegetable stock powder and stir to combine. Simmer until thickened, 2-3 minutes. Add the fettuccine and a splash of the reserved pasta water. Remove the pan from the heat, then add a splash more pasta water if needed.

In a medium bowl, combine the balsamic vinegar, honey and a drizzle olive oil. Season with salt and pepper and mix well. Add the tomato and rocket leaves and toss to coat.

Divide the creamy mushroom fettuccine between bowls. Drizzle the truffle oil over the pasta and sprinkle with the grated Parmesan cheese. Serve with the rocket and tomato salad. TIP: Truffle oil has a strong flavour, use less if desired.