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🍝 Crunchy Whole Wheat Pasta with Creamy Spinach and Tomato Mix

450 kcal · 30 min · 4 servings

Ingredients

• 6 dried tomatoes
• 45 g sunflower seeds (3 tbsp)
• 400 g spinach
• 2 garlic cloves
• 400 g whole wheat spaghetti
• salt
• 2 tbsp olive oil
• 150 ml vegetable broth
• pepper
• nutmeg

Instructions

1. 1. Cut the tomatoes into thin strips.
2. 2. Roast the sunflower seeds in a non-stick pan without adding any extra fat.
3. 3. Wait until the seeds smell fragrant, then remove them from the pan.
4. 4. Set the roasted seeds aside to cool down.
5. 5. Wash the spinach thoroughly under running water.
6. 6. Dry the spinach, for example using a salad spinner.
7. 7. Peel the garlic clove.
8. 8. Mince the garlic very finely.
9. 9. Bring a large pot of water to a boil.
10. 10. Salt the cooking water generously.
11. 11. Add the whole wheat pasta to the boiling water.
12. 12. Cook the pasta al dente, exactly according to the instructions on the package.
13. 13. Heat some oil in a large pot or pan.
14. 14. Sauté the chopped garlic over medium heat until it is translucent and fragrant.
15. 15. Add the dry spinach to the pot with the garlic.
16. 16. Pour the vegetable broth over the spinach.
17. 17. Let the spinach simmer for about four minutes until it has wilted and become soft.
18. 18. Puree the spinach mixture finely using a hand blender.
19. 19. Season the sauce with salt to taste.
20. 20. Season the sauce with freshly ground pepper.
21. 21. Grate some fresh nutmeg over the sauce.
22. 22. Drain the cooked pasta in a colander.
23. 23. Mix the drained pasta with the spinach sauce.
24. 24. Gently fold the tomato strips into the pasta mixture.
25. 25. Portion the pasta onto deep plates.
26. 26. Sprinkle the dish with the roasted sunflower seeds.

Nutrition per serving

• kcal: 450
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 67 g