• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiling water to saucepan.
• Cook fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water(see ingredients).
• Drain and return pasta to saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.
• Add garlic, garlic & herb seasoning and zucchini and cook, tossing 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 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 and leek fusilli between bowls.
• Sprinkle over Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!