Lemon, Garlic and French Mustard Spelt Spaghetti with toasted Pumpkin Seeds (Serves 2)

What the hell do I need?

  • 250g Spelt Spaghetti (ordinary is fine to!)
  • x1 Red Onion
  • ½ a Courgette (zucchini)
  • x1 Garlic Clove (depending on if there’s a snog on the cards later)
  • 30g Toasted Pumpkin Seeds (about 1/3 of a cup)
  • ½ a TSP Chilli Flakes
  • x2 large Chestnut Mushrooms (3-4 small)
  • x4-5 spears of Asparagus
  • ¼ of a head of Broccoli
  • A handful of Spring greens, Kale or Spinach

For the Sauce?

  • x1 Garlic clove
  • Salt & Pepper to taste
  • x2 TSP grainy French Mustard
  • x2 TBSP Olive Oil
  • Juice of ½ a Lemon

LETS GO!

First thing you wanna do is toast those pesky little pumpkin seeds so you can forget about them and shove them to one side. If you’re anything like me (a moron) you’ll burn them if you’re distracted by anything else. Just toss them about in a dry pan (this means no oil!) until they start to pop and split open. The pan will stay hot and keep cooking them so I usually put them on a plate to cool and get them the hell out of the kitchen so I don’t eat them all.

Now you can make the sauce, again I like to do this so it’s done and out of the way when everything else is going on. If you find it’s too thick you can spoon in a bit of the starchy pasta water just before you stir it in to loosen it a bit but this can be done last thing.

In a blender or NutriBullet, add 1 clove of garlic, the mustard, oil and lemon juice and blitz until smooth, now dip your finger in and give that babe a little taste to see what it needs. This is when I add the salt and pepper, and if it needs it, the other half of the lemon juice. Be playful with it, if you love mustard, add more, if you love lemon or garlic, add more of them. Just keep tasting.

Now the sauce is out of the way, the rest shouldn’t take more than 10 minutes so get ya skates on.

Fill a big pan with water (the spaghetti needs room to move around and cook evenly!) add a tiny splash of oil (this will stop it sticking) and a big pinch of salt and bring to the boil. When it’s bubbling, add the Spaghetti.

Chop up all the veg however you like, you don’t gotta be fancy with it, and chuck it in a big pan with the sprinkling of chilli flakes (preferably a wok if you have one) and gently fry with a splash of oil on a low heat. This way, the veg and the pasta should be ready at the same time. It’ll take about 5-8 minutes.

When the pasta is ready, drain (remembering to save a tiny bit of the water if you want to loosen the sauce) and transfer into the hot wok with all the veg, pour in the sauce and mix well.

When the sauce has heated through (this shouldn’t take long at all) plate up and sprinkle the pumpkin seeds all over. I added a bit of lemon zest too because it looks real profesh and is bitter like my soul (JOKES).

THAT’S IT! Enjoy xxx

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