Double Cheese Mac & Greens

Add the fusilli to the boiling water and cook for 5 minutes. Add the broccoli and cook for a further 3 minutes until just tender. Place the baby spinach leaves in a colander and drain the fusilli and broccoli over the spinach leaves. TIP: This is an easy way to wilt the spinach!

While the pasta is cooking, heat a drizzle of olive oil in medium frying pan over a medium-high heat. Add the pine nuts, panko breadcrumbs (see ingredients list) and a pinch of chilli flakes (if using). Cook for 2-3 minutes or until golden. Add the garlic and cook for 30 seconds or until fragrant. Transfer to a bowl, add the parsley and a good pinch of salt and pepper and stir to combine.

Once the pasta has finished cooking, return the empty saucepan to a medium heat. Add the butter and heat for 30 seconds or until melted. Add the plain flour and cook, stirring, for 1 minute or until the ‘raw’ smell has cooked off. Slowly pour in the milk and whisk to combine. Cook, stirring continuously, for 1 minute or until thickened slightly, then add the salt, shredded Cheddar cheese, grated Parmesan cheese and a pinch of pepper and keep stirring until the cheese has melted into a smooth sauce. Loosen with a dash more milk if the sauce looks too thick.

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