Creamy Beef & Courgette Spaghetti

In a large frying pan, melt the butter over a medium-high heat. Add the flaked almonds and panko breadcrumbs (see ingredients) and cook, stirring, until golden, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a small bowl, allow to cool, then stir through the parsley and grated Parmesan cheese. Season to taste and set aside.

Cook the spaghetti in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 3-5 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking it up with a spoon, until browned, 4-6 minutes. Add the remaining garlic and cook until fragrant, 1 minute.

Reduce the heat to medium, then return the courgette to the frying pan. Add the garlic & herb seasoning, Dijon mustard, chicken-style stock powder and reserved pasta water. Simmer until thickened slightly, 2-3 minutes. Remove from the heat, then stir in the sour cream, baby spinach leaves and cooked spaghetti. Season to taste.