• Boil the kettle. • Finely chop garlic. Thinly slice portabello mushrooms and leek. Pick thyme leaves.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), pine nuts and 1/2 the garlic, stirring, until golden brown, 3 minutes. • Transfer to a medium bowl and season to taste.

• Half-fill a large saucepan with the boiling water and a pinch of salt. Cook fettuccine in the boiling water over high heat until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return fettuccine to the pan.

• Meanwhile, return the frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook mushrooms and leek, stirring, until tender, 4-6 minutes. • Add thyme, herb & mushroom seasoning and remaining garlic and cook until fragrant, 1 minute.

• Reduce the heat to medium, then add plant-based cream (see ingredients), vegetable stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 1-2 minutes. • Remove from heat, then stir through the cooked fettuccine and baby spinach leaves. Season to taste. TIP: Add a splash more reserved pasta water if the sauce looks too thick.

• Divide creamy mushroom, thyme and leek fettuccine between bowls. • Top with pine nut pangrattato and a pinch of chilli flakes (if using). Enjoy!