• Boil the kettle. Heat a large saucepan over high heat with the boiled water and a pinch of salt. • 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. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, until browned and softened, 6-8 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, then 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 water if the sauce looks too thick. Serve the sauce on top of cooked pasta if preferred.

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