Mushroom Ragu with Rigatoni Pasta

Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

Finely chop the carrot, onion and garlic.

Finely chop the thyme and rosemary.

Using a peeler shave the parmesan into delicate flakes or finely grate.

Thickly slice the mushroom.

In a frying pan, add the olive oil over medium heat.

Add the carrot, onion, garlic, thyme and rosemary and cook until beginning to soften.

Add the pasta to the boiling water.

Add the butter to the onions and carrot mixture.

Add the mushrooms and cook until browned.

Season with salt and pepper.

Stir in the tomato paste.

Add the vegetable stock to the mushrooms and simmer.

Add the cream.

Lower the heat and simmer.

Drain the pasta.

Distribute the pasta among the serving plates.

Top with the mushroom ragu.

Serve with a dollop of the ricotta and garnish with fresh mint and parmesan flakes.