Dinner: Pork & Pesto Ragu Fusilli with Veggies & Parmesan

Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. Transfer to a bowl and set aside. Return frying pan to medium-high heat and cook onion, celery, carrot and courgette, stirring, until softened, 5-6 minutes. Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. Return the pork to the pan and stir to combine. In a bowl, reserve 2 portions of pork mixture for the kids' dinner.

Reduce frying pan with pork mince to medium heat, then add herb & mushroom seasoning, tomato sugo, the butter and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes. Transfer pork sugo to the saucepan with the fusilli, then and baby spinach leaves (1/2 bag for 2 people / 2/3 bag for 4 people) and stir until wilted, 1 minute. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.

Return the empty frying pan to medium-high heat, with a drizzle of olive oil. Cook Tex-Mex spice blend until fragrant, 1 minute. Add reserved pork mixture and remaining baby spinach and stir to combine, 1 minute. Season with salt and pepper. Transfer to a reusable container and refrigerate.

Divide pork ragu fusilli between bowls. Top with basil pesto and grated Parmesan cheese.