Spaghetti with Spinach and Cranberries

This is my lunch today, adapted from http://veganyumyum.com/2007/10/pepita-fettucini-with-spinach-and-cranberries/. This is my favourite website as most of the recipes turned out to be a keeper.

I didn't manage to snap a photo of it because I made it in the morning and was rushing to work.

Ingredients: (serves 1)

• 100g spaghetti (or 80g if you are not a big eater)
• 5 tbsp raw, unsalted organic pumpkin seeds
• 1 tbsp grapeseed oil
• 1/4 tsp red pepper flakes
• 2 large handfuls organic baby spinach
• 1 tbsp organic shoyu soy sauce (or normal soy sauce)
• 1 tbsp organic agave nectar (or maple syrup)
• 1/4 cup organic dried cranberries

Method:

1. Boil salted water for the pasta. When the water boils, throw in pasta and let it cook.
2. While the pasta is cooking, blend the pumpkin seeds in your food processor until finely chopped.
3. Heat the oil in a large skillet over medium heat and add spinach. Stir the spinach and coat the spinach with the hot oil.
4. Add the red pepper flakes, the soy sauce and agave nectar. Toss in the cranberries and mix everything up really well. Turn off the heat.
5. Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. Taste a noodle and see if you need an extra splash of soy sauce and/or agave nectar. Serve immediately.