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Cook the cauliflower in the stock. Drain but keep a little of the stock separately.
Mix the cauliflower with the garlic and mustard in the blender; if the mixture is too thick, add some stock. Season with pepper and salt.
Cook the pasta in lightly salted water.
Meanwhile, slice the mushrooms and fry in olive oil with the garlic. Add the herbs and season with salt and pepper.
Drain the pasta, mix with the cauliflower sauce and mushrooms and garnish with pumpkin seeds.