Sunflower seed cream: 1 cup / 150 g peeled sunflower seeds ½ - 1 tsp salt 3-4 Tbsp soy sauce 1 ½ cups / 350 ml water Soak the sunflower seeds 3-4 hours or overnight. You can also boil them for 15 minutes if you are in a hurry. Drain and rinse the soaked or boiled sunflower seeds and add them into a bigger bowl. Add salt, soy sauce and water. Blend with a (hand)blender until smooth. Pasta: 14 oz / 400 g quality pasta (fusilli for example) 2-3 Tbsp oil 3 cups / 300 g fresh Brussels sprouts, washed and cut into 4 sectors salt and pepper to taste 1 cup water 14 oz / 400 g frozen spinach Preheat the oven to 400 F / 200 C. Boil the pasta al dente. In the meantime, heat up a bigger pan and add some oil to it. Add Brussels sprouts, some salt and pepper. Cook for 3-4 minutes, until the sprouts are slightly golden brown. Add water and simmer for 8-10 minutes. Add frozen spinach and simmer for 1 minute. Add the sunflower seed cream, stir and simmer for a minute. Grease a deeper baking pan and pour pasta into the pan. Cook for 35 minutes at 400 F / 200 C. Serve right away.