mushroom & Ricotta Pasta

1 large zucchini diced

375g mushrooms

375g smooth ricotta

2 large garlic cloves, thinly sliced

1 large brown onion, diced

200g cherry tomatoes

2 teaspoons dried oregano

Dried chilli flakes, to taste

Salt and pepper, to taste

1 tbsp extra virgin olive oil plus extra for the end

500g spiral pasta

1. In a large pot boil water and cook pasta to packet directions

2. In another large pot heat up the extra virgin olive oil until the pot is warm

3. Add in the diced onion, garlic and chilli flakes and stir until cooked

4. Add in the diced zucchini, mushrooms and cherry tomatoes and stir until cooked. 

5. Add the oregano, salt and pepper and combine. Then take off the heat

6. Once pasta is cooked, make sure that it is strained and pour it into the other pot

7. Add in the rocket and smooth ricotta to that same pot and stir until all combined

8. Serve