A warm pasta bowl built on the body of chickpea hummus mixed into the honey mustard spread already on your shelf. The mustard and tahini give the sauce depth without a trip to the store, and chickpeas make it supper.

Serves 2. 20 minutes, 15 at the stove.

About 1240 calories a serving, 23 g protein, 100 g carbohydrate, 86 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 ounces of pasta until al dente, about 10 minutes. While it cooks, mince 2 cloves of garlic and warm 2 tablespoons of oil in a large skillet over medium heat.10 min
2. Add the garlic to the skillet and cook until fragrant, about one minute. Stir in 6 ounces of honey mustard spread and thin it with 1/4 cup of the pasta water, mixing until you have a loose sauce.2 min
3. Drain the pasta and add it to the skillet along with 2 cups of spinach or kale. Toss everything together until the greens wilt and the pasta is coated, adding a splash more pasta water if you need to loosen the sauce. Season with salt and pepper to taste.2 min
4. Divide between two bowls and finish each with a squeeze of fresh lemon juice.

Note Swap the greens for chopped broccoli or halved cherry tomatoes if you prefer. Leftovers keep for three days refrigerated and reheat gently with a splash of water on the stovetop. Serve with crusty bread to soak up the sauce, or grate Parmesan over the top if you have it.