Exotic Mushroom Pasta

a) When the water is boiling, add the rigatoni and cook until tender, 12 mins. b) Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

a) Heat a drizzle of oil in a medium sauce pan on medium-high heat. b) When hot, add the rosemary and half the garlic. Cook stirring frequently for 1 minute. c) Add the water (see ingredients for amount) and mushroom paste, stir to dissolve and bring to a boil.

a) Add the creme fraiche to your sauce, stir to combine and bring to a simmer. b) Lower the heat and simmer until you have a rich,creamy sauce, 2-3 mins.TIP: Add a splash more water if the sauce is a little thick. c) Remove from the heat.

a) Meanwhile, heat a drizzle of oil in another large frying pan on a medium-high heat. b) When hot, add the exotic mushrooms and season with salt and pepper. Cook stirring frequently until starting to soften and turn golden brown, 2-3 mins. c) Once golden, add the remaining garlic and cook stirring frequently for 1 minute. Remove from the heat.