Garlic-Herb Beef & Veggie Penne

• Cook penne in the 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 penne to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and courgette until just tender, 2-3 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

• Add crushed & sieved tomatoes, seasoning blend (see ingredients), the brown sugar and reserved pasta water and stir to combine. • Reduce heat to medium, then simmer until slightly thickened, 2-3 minutes.

• Add cooked penne, baby spinach leaves and the butter and stir to combine. Remove from heat, then season with pepper.

TIP: Add a dash of reserved pasta water if the sauce is too thick.