Nan's Creamy Beef & Veggie Pasta

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes.

Add the carrot and squash to the beef and cook, stirring, until softened, 3-4 minutes. Alternative Step 4 if you've received capsicum: Add the carrot and capsicum to the beef and cook, stirring, until softened, 3-4 minutes.

Reduce the heat to a medium heat. Add the garlic, tomato paste, Nan's Special Seasoning and the garlic & herb seasoning. Cook until fragrant, 1 minute. Add the light thickened cream, reserved pasta water, beef stock pot and baby spinach leaves. Cook, stirring, until warmed through, 1 minute. Remove from the heat, add the fettuccine and toss to coat. Season to taste. TIP: Add a splash more water to your sauce if it's looking dry!