2 heads of garlic
olive oil
sprinkle of sea salt
1 tbsp butter
2 tbsp miso
250g rigatoni, cooked in salted water
150g shimeji mushrooms
100g brown mushrooms
1 tbsp butter for sautéing
125g cream
50g parmesan, shredded (around 1/2 cup)
Black pepper to taste
Pasta water
Chives and chili oil to finish

1. Slice off the tops of each bulb of garlic. Drizzle with olive oil, sprinkle with sea salt, and wrap with tin foil. Airfry or roast in the oven at 205C(400F) for 30min or until golden. Allow to cool.
2. Squeeze or scoop out garlic into a small bowl along with butter and miso. Mash until smooth.
3. In a large pan, sauté mushrooms with a bit of butter. Then add in the miso butter and cream.
4. panfry mushrooms, add in miso butter and cream. Add in the rigatoni pasta and mix to combine. Drizzle in pasta water to help loosen up the sauce. Sprinkle in parmesan and lots of black pepper.
5. Finally, serve and garnish with more parmesan, chives, and a drizzle of chili oil.