1 lb mustard greens, stemmed and coarsely chopped
3 shallots, minced
¼ cup vegetable broth
1.4 cup water
6 oz whole-wheat macaroni
¼ t hot pepper sauce
¼ cup Vegenaise
1 T sunflower seeds, toasted
6 lime wedges
Coat a 12-inch nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot, add the mustard greens and shallots and sauté until the greens are partially wilted, 3-5 minutes. Add the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until the greens are tender, 10-12 minutes.
Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions. Remove ¼ cup of the cooking water, then drain the pasta thoroughly.
Add the pasta, reserved cooking water, hot pepper sauce, and Vegenaise to the greens mixture. Toss to combine and coat the pasta evenly with the sauce.
To serve, divide among individual plates. Top each with an equal amount of the sunflower seeds. Garnish with a lime wedge.
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