• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the pan.

• Meanwhile, halve baby broccoli lengthways. Thinly slice leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and baby broccoli, stirring, until softened, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some of the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and the baby spinach leaves. Stir to combine and season with salt and pepper. TIP: Add a splash more reserved pasta water if the sauce looks too thick.

• Divide creamy green pesto fusilli between bowls. • Sprinkle over plant-based grated Parmesan to serve. Enjoy! TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!