• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt.
• Cook spaghetti in boiling water over high heat, uncovered, until ‘al dente’,  9 minutes.
• Reserve some pasta water (see ingredients), then drain and return spaghetti to the saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre 

• Meanwhile, grate zucchini.
• Pick thyme leaves. 

Little cooks: Under adult supervision, older kids can help grate the zucchini.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and beef mince, breaking up mince with a spoon, until browned, 5-6 minutes. Drain oil from the pan. Add zucchini and cook for a further 2-3 minutes.

• Reduce heat to medium, then add light cooking cream, stock concentrate, Nan's special seasoning, thyme and reserved pasta water and cook until bubbling, 1 minute. • Add baby spinach leaves, the butter, a pinch of chilli flakes (if using) and the cooked spaghetti, toss to coat and cook until spinach is wilted, 1-2 minutes. Season to taste.

• Divide creamy beef and mushroom spaghetti between bowls.
• Sprinkle with Parmesan cheese to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!