PASTA Bring a pot of salted water to a boil for the pasta until al dente, 17-20mins. Drain, reserving a cup of pasta water, and toss through

TOAST THE SEEDS. Place the sunflower seeds in a large pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

GARLICKY SPINACH Return the pan to medium heat with a drizzle of oil and a knobof butter. When hot, fry the grated garlic until fragrant,

30-60 seconds. Add the shredded spinach and cook until wilted, 2-3 minutes. Remove from the pan.

CREAMY SAUCE Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 4.5 minutes. In the final 1-2 minutes, add the NOMU rub and fry until fragrant. Mix in the tomato passata and 200ml of water. Simmer until thickening, 6-8 minutes. In the final 2-3 minutes, mix in the goat's cheese and ½ the rinsed oregano. Remove from the heat, add a sweetener (to taste), and season.

CREAMY SPINACH Place a pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add 100ml of the reserved pasta water and the wilted spinach. Simmer until thickening, 1-2 minutes. Loosen with a splash of warm water if it's too thick. Remove from the heat and season.

JUST BEFORE SERVING Return the pan with the creamy tomato sauce to medium-low heat. Using tongs, spread the cooked pasta shells out evenly over the creamy tomato sauce, and cover the pasta shells with dollops of the creamy spinach. (Alternatively, stuff the shells with the creamy spinach. Using a tsp, fill each shell with the creamy spinach).Cover with a lid and simmer until warmed through, 3-4 minutes.

DINNER IS SERVED Plate up the saucy pasta, sprinkle over the toasted sunflower seeds, and garnish with the remaining oregano. Good job,