Mac & Greens

• Add fusilli and broccoli to the boiling water and cook for 8 minutes, until broccoli is tender and pasta is 'al dente'. • Place baby spinach leaves in the colander and drain the fusilli and broccoli over the spinach leaves.

TIP: This is an easy way to wilt the spinach!

• Meanwhile, heat a drizzle of olive oil in a medium frying pan over medium-high heat. Cook panko breadcrumbs (see ingredients) and a pinch of chilli flakes (if using), until golden, 2-3 minutes. • Add garlic and cook, until fragrant, 30 seconds. Transfer garlic crumb to a bowl and season.

• When the pasta has finished cooking, return the saucepan to medium heat. Add the butter and heat for 30 seconds or until melted. Add the plain flour and cook, stirring, for 1 minute. • Slowly pour in the milk and cream (see ingredients), then whisk to combine. Cook, stirring continuously, for 1 minute or until thickened slightly. • Add vegetable stock powder, garlic & herb seasoning, shredded Cheddar cheese, 1/2 the grated Parmesan cheese and a good pinch of pepper, then stir until well combined and cheese has melted.

TIP: Loosen with a dash more milk if the sauce looks too thick.

• Add drained fusilli, broccoli and baby spinach to the cheesy sauce, then toss to coat. • Stir through spring onion and season to taste with salt and pepper.