Creamy Mushroom & Cherry Tomato Spaghetti

While the tomatoes are roasting, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the pan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/3 of the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the sliced mushrooms until browned, 4-5 minutes. Add the garlic & herb seasoning, thyme and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.

While the sauce is cooking, remove the stem from the silverbeet and roughly chop. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water to the sauce, then toss to coat. Add the roasted tomatoes and silverbeet and stir through until just wilted, 2-3 minutes. Season to taste. TIP: Seasoning is key in this dish, add more salt or pepper to taste.