Mushroom Spaghetti Bolognese

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over medium-high heat. Cook mushrooms, stirring, until tender, 4-6 minutes. Meanwhile, finely chop onion and garlic. Cut courgette into half-moons. Grate the carrot.

Half-fill a large saucepan with the boiling water. Cook spaghetti until ‘al dente’, 9 minutes. Drain pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.

Add a drizzle of olive oil to the pan with the mushrooms. Cook onion, carrot and courgette until softened, 6-7 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. Add tomato sugo, mushroom powder, vegetable stock powder, the brown sugar and 1/2 the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) to the pan. Simmer over medium heat until thickened, 5 minutes. Stir through the remaining butter and season to taste with salt and pepper. Add spaghetti and toss to coat in the sauce. Loosen with a little more of the reserved pasta water if needed.

While the sauce is cooking, thinly slice pear. In a medium bowl, add a drizzle of balsamic vinegar and olive oil. Add salad leaves and pear. Toss to combine.