Truffled Mushroom Spaghetti Alfredo & A Chicken Breast

Boil a kettle

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 (10–12 min for wholewheat) or until cooked with a slight bite

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

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

Peel and finely dice your brown onion[s]

Slice your mushrooms finely

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion and cook for 3-4 min or until starting to soften

Once softened, add the sliced mushroom and chopped garlic with a generous pinch of salt and cook for 6-8 min or until golden

Meanwhile, dissolve your umami seasoning, vegetable stock mix and Chinese rice wine in 100ml [130ml] [170ml] reserved starchy pasta water – this is your umami stock

Wash your salad, then pat dry with kitchen paper

Once the mushrooms are golden, add the umami stock, drained pasta and soft cheese to the pan with half your grated Italian hard cheese (save the rest for garnish!)

Season with a generous pinch of salt and pepper and stir it all together – this is your mushroom spaghetti alfredo