• Boil the kettle. Fill a medium saucepan with boiling water over high heat and add a pinch of salt. • Cook spaghetti in boiling water over high heat, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), 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.

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms and pork mince, breaking up mince with a spoon, until browned, 5-6 minutes. Add zucchini and cook for a further 2-3 minutes. • Reduce heat to medium, then add thickened cream, chicken-style stock powder, Nan's special seasoning 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 pork spaghetti between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!