• Bring a large saucepan of salted water to the boil. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Meanwhile, trim green beans, then cut into thirds. • When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to the 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!

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and 1/2 the garlic paste, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.

• Return frying pan to medium-low heat with the butter. • Cook remaining garlic paste until fragrant, 1 minute. Add light cooking cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add shredded Cheddar cheese and shaved Parmesan cheese and cook, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce, until combined. Season to taste.

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