• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiled water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain and return pasta to saucepan.

• Meanwhile, grate zucchini. Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes. Little cooks: Under adult supervision, older kids can help grate the zucchini.

• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.

• Divide creamy zucchini, chicken and mushroom fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!