• 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. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, trim baby broccoli and halve 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 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 leek fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese on top.