Creamy Goats' Cheese & Mushroom Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Boil a kettle

Add the pumpkin seeds to a baking tray and put the tray in the oven for 4-5 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a high heat

Once hot, roughly crumble the chestnut mushrooms into the pan, add the roasted garlic paste and cook for 2 min

While the mushrooms are cooking, add the quick cook spaghetti to a pot of boiled water with a large pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 3-4 min or until cooked with a slight bite

Once done, drain the cooked spaghetti, reserving a cup of the starchy pasta water

Meanwhile, dissolve the vegetable stock mix in 100ml [200ml] boiled water

Add the vegetable stock to the pan and bring to the boil over a high heat

Reduce the heat to medium, then add the Chinese rice wine, crème fraîche and half of the goats' cheese (you will use the rest for garnish!)

Add the spinach and cook for 1 min, or until wilted

Add the drained spaghetti to the pan with a generous drizzle of olive oil and a grind of pepper

Stir it all together until the sauce begins to stick to the spaghetti – this is your goats' cheese & mushroom spaghetti

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!