This is a quick recipe, the sauce is prepped and cooked by the time the pasta is ready. It’s a tasty way to eat greens too, which I find can be boring. The seeds add a nice crunch as well as a rich supply of protein, vitamins and minerals.
1 banana shallot
1 clove of garlic
200 ml light soya cream
10g wholegrain mustard
1 tsp porcini mushroom powder (optional)
250g spring greens
10g pumpkin seeds
Put a pan of salted water on to boil and add the pasta once boiling.
Meanwhile, finely chop the shallot and garlic and add it to a medium pan with a drop of oil or cooking spray and soften over a medium heat.
Once the shallot has softened, add the cream, mustard and mushroom powder (if using) and stir together.
Roughly chop the greens, removing the tough stalks and add to the pan to wilt in the sauce. Add salt and pepper to taste.
Add the seeds to a small, dry pan and heat on medium-high (toss every now and then) with a close eye until golden and fragrant.
Drain the pasta after 10 minutes or so, and add to the sauce, stirring through. Serve scattered with the seeds.