• Boil the kettle. • Trim green beans, then cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 8 minutes. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside. TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!

• Meanwhile, heat a large frying pan over medium-low heat with the butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. Add light cooking cream, Dijon mustard, vegetable stock pot and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. Stir veggies and pasta through the sauce, until combined. Season to taste with salt and pepper.

• Stir a drizzle of truffle oil (if using) through pasta. • Divide truffle 'mac' and cheese between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy! TIP: Truffle oil has a strong flavour, so add less or leave it out if desired!