Creamy White Bean & Double Green Wholewheat Tortiglioni

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer them to a small bowl, reserving the pan

Boil a full kettle

Peel and finely slice (don't chop!) your garlic

Drain and rinse your cannellini beans

Return the reserved pan to a medium heat with a generous drizzle of olive oil

Once hot, add the drained cannellini beans and sliced garlic

Season with a generous pinch of salt and a crack of black pepper and cook for 1-2 min or until the garlic has softened

Meanwhile, top, tail and chop your courgette[s] into quarters lengthways, then slice finely

Dissolve your vegetable stock mix with your soft cheese in 180ml [230ml] [280ml] boiled water – this is your creamy stock

Add the sliced courgette to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 2-3 min or until beginning to soften

Add your wholewheat tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the wholewheat tortiglioni for 7-8 min or until cooked with a slight bite, then drain and return to the pot

Tip: It doesn't need to be fully cooked, as it will finish cooking in the sauce later!

Wash your spinach, then pat dry with kitchen paper

Once the courgette has started to brown, add the creamy stock, spinach and Tenderstem broccoli to the pan and cook, covered, for 3-4 min further or until the spinach has wilted and the sauce has begun to thicken

Add the cooked tortiglioni to the pan with half your grated Italian hard cheese (save the rest for garnish!)

Give everything a good mix up and cook for a final 1-2 min or until the Tenderstem is cooked with a slight bite – this is your creamy white bean & double green wholewheat tortiglioni