Pumpkin, Mushroom & Herb Fusilli

• Meanwhile, cook fusilli in the boiling water, over high heat, uncovered, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli and return to saucepan.

• While the pasta is cooking, thinly slice button mushrooms, pear and leek. Roughly chop herbs. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek until softened, 4-6 minutes. • Add herbs, Nan's special seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in longlife cream (see ingredients), vegetable stock powder and reserved pasta water. Simmer until slightly reduced, 1-2 minutes.

• When the sauce is ready, remove from heat and stir through the cooked fusilli and roasted pumpkin. Set aside. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and salad leaves. Toss to combine.