• Boil the kettle. Fill a medium saucepan with boiling water over high heat and add 
a pinch of salt.
• Cook spaghetti in boiling water over high heat, uncovered, until ‘al dente’, 
9 minutes.
• Reserve some pasta water(see ingredients), then drain and return spaghetti to 
the saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre!

• Meanwhile, grate zucchini. 
Little cooks: Under adult supervision, older kids can help grate the zucchini!

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced
mushrooms and pork mince, breaking up mince with a spoon, until browned, 
5-6 minutes. Add zucchini and cook for a further 2-3 minutes.
• Reduce heat to medium, then add thickened cream, stock concentrate, Nan’s 
special seasoning and reserved pasta water and cook until bubbling, 1 minute.
• Add baby spinach leaves, the butter, a pinch of chilli flakes (if using) and the 
cooked spaghetti, then toss to coat and cook until spinach is wilted, 1-2 minutes. 
Season to taste with salt and pepper. 

• Divide creamy pork and mushroom pasta between bowls.
• Sprinkle with Parmesan cheese to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling over the cheese!