• Boil the kettle. Pour boiling water into a large saucepan with a pinch of salt. • Cook risoni in boiling water, over high heat, until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Roughly chop roasted almonds. Thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of vinegar and olive oil. Season to taste.

• In a large frying pan, heat the plant-based butter and a drizzle of olive oil over high heat. Cook mushrooms, stirring, until softened, 8-10 minutes. • Add garlic, garlic & herb seasoning, herb & mushroom seasoning and tomato paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. • Reduce heat to low, add vegetable stock powder, reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minutes. Remove from heat and season with pepper.

• Divide mushroom and tomato risoni between bowls. Top with plant-based basil pesto and almonds. • Tear over basil. Serve with pear salad. Enjoy!