Miso Mushroom & Caramelised Onion Bucatini & A Chicken Breast

Boil a kettle

Peel and finely slice your brown onion[s]

Slice your white cup mushrooms finely

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the sliced onion and sliced mushroom with 75ml [100ml] [125ml] cold water

Cook for 5-6 min, with the lid on, or until they have softened

Wash your salad, then pat dry with kitchen paper

While the onion and mushrooms are cooking, peel and finely chop (or grate) your garlic

Once softened, remove the lid and add a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 8-10 min further, uncovered, stirring occasionally or until the onion and mushroom are caramelised

Meanwhile, add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite

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

Once caramelised, add your cracked black pepper with the chopped garlic and a knob of butter

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add your Chinese rice wine and vegetable stock mix with your soy sauce and miso

Add 150ml [225ml] [300ml] milk and cook for 1 min or until thickened

Once thickened, add the cooked pasta with a splash of the reserved starchy pasta water

Give everything a good mix up – this is your miso mushroom & caramelised onion bucatini