[swap green beans to pre-prepped] Quick Truffle 'Mac' & Cheese

• When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add trimmed green beans to colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside.

TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!

• Meanwhile, heat a large frying pan over medium-low heat with the butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. Add light cooking cream, Dijon mustard, vegetable stock pot and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. Stir green beans, baby spinach leaves and cooked pasta through the sauce, until wilted and combined. Season to taste with salt and pepper.