• 150g button mushrooms
• small handful thyme
• 1 can baby roma tomatoes
• 2 tsp balsamic vinegar
• 2 serves of buckwheat pasta
• 4 cloves garlic
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp mixed herbs
• 75 mL cream
• 60g baby spinach leaves
• 60g rocket leaves
• 1 pear
• dressing of your choice
• Olive oil for frying
• Salt and pepper for seasoning

‍

1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Bring a large pot of water to the boil with salt
3. Slice the mushrooms, pick the thyme leaves, finely chop the garlic, drain the tomatoes, and grate the parmesan cheese
4. Place the tomatoes on the prepared tray and drizzle with balsamic vinegar, toss to coat the tomatoes and lay in a single layer, bake for approximately 20 minutes
5. When the water is boiling add the spaghetti pasta and cook according to the packet instructions, drain reserving 1/2 cup of water
6. While the pasta is cooking bring a pan to low heat and add a drizzle of olive oil
7. Add the breadcrumbs, thyme, and 1/2 the garlic, toast until golden - approximately 3 minutes and set aside in a small bowl
8. Return the frying pan to medium heat adding a drizzle of olive oil
9. When the oil is heated add the mushrooms, cooking until browned - approximately 5 minutes
10. Add the remaining garlic, garlic powder, mixed herbs, cook until fragrant - 1 minute
11. Add the cream, reserved pasta water, vegetable stock, and 1/2 the cheese, stir until combined and the cheese is melted - approximately 5 minutes
12. Add the pasta to the pan and an extra splash of water if needed
13. Add the tomatoes and spinach leaves, season with salt and pepper, toss
14. Divide among bowls and top with the breadcrumb and cheese
15. Slice and remove the core from the pear
16. Add your dressing of choice to a medium bowl, add the rocket leaves and sliced pear, toss
17. Enjoy!

‍

‍