Creamy Miso Chicken and Mushroom Rigatoni

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Once the chicken and mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

a) Once the sauce has thickened, stir in the creme fraiche and grated Italian style cheese. Simmer for 1 min.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.