Ingredients
- 1 x 250g (8.82oz) Red Lentil Fusilli Pasta
- 280 g marinated sundried tomatoes
- 75 g pine nuts
- 20 g fresh basil leaves
- 2 garlic cloves
- 1 large red chilli, seeds removed (if you want a milder heat)
- 60 ml extra virgin olive oil
- 1 1/2 tbsp extra virgin olive oil (for the pasta)
- Sea salt, and freshly ground black pepper to taste
Servings:
Instructions
- Add the Red Lentil Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- For the pesto, place the sundried tomatoes, pine nuts, red chilli, garlic, fresh basil leaves and extra virgin olive oil into a food processor or blender and process until smooth.
- Taste and then season with salt and pepper as required.
- Stir the pesto into the Red Lentil Fusilli pasta. Serve.
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Ingredients
- 1 x 250g (8.82oz) red lentil penne pasta
- 2 large red peppers (roasted) cut into quarters and deseeded
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 cup vegetable broth
- 1/4 cup coconut milk
- 1 tbsp fresh minced herbs (like basil or parsley)
- Sea salt, black pepper to taste
Servings:
Instructions
- Add the Red Lentil Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Into a large pan, cook the onion in olive oil until soft. Add the roasted peppers and garlic, stirring to combine and heat through.
- Carefully transfer the pan’s contents to a blender or food processor and puree.
- Into the same pan, melt the coconut oil over a medium heat and add the red pepper puree. Add in the coconut milk and a pinch of sea salt and pepper. Stir to combine and add more seasonings as necessary.
- Remove the puree from the pan and add to the Red Lentil Penne pasta, tossing to coat. Garnish with chopped fresh minced herbs like basil or parsley. Serve immediately.
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Ingredients
- 1 x 250g (8.82oz) Chickpea Penne Pasta
- 1 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp tomato puree
- 8 large tomatoes, roughly chopped
- 125 ml homemade vegetable stock
- 2 large courgettes, spiralised
- 2 bay leaves, parsley sprigs
- 1 large carrot, grated
- 1/2 tbsp mixed spices or nutmeg
Servings:
Instructions
- Add the Chickpea Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned. Add garlic.
- Increase the heat and add the tomatoes, puree and vegetable stock. Bring to the boil. Cover with a lid and reduce to a gentle simmer for 1.5 hours until rich and thickened, stirring occasionally. Ten minutes later, add some of the herbs and seasonings.
- Spiralise or peel the courgettes into strips or strands. Into a pan, add a little water and heat the coconut oil. Allow the courgetti to wilt slightly.
- Stir the parsley and bay leaves into the tomato sauce. Add a drizzle of extra virgin olive oil.
- Stir the courgetti strands into the sauce. Mix in with the Chickpea Penne pasta. Serve.
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Ingredients
- 1 x 250g (8.82oz) Buckwheat Fusilli Pasta
- 1 aubergine, diced into small cubes
- 1 courgette, diced into small cubes
- 5 cherry tomatoes, sliced into halves
- 1 red pepper, sliced lengthways
- 2 tbsp extra virgin olive oil
- 2 tbsp pine nuts
- 2 tbsp mixed herbs
- 1/2 cup lemon (juice)
- 1 Sea salt, black pepper
Servings: people
Instructions
- Add the Buckwheat Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Place the aubergine, courgette, cherry tomatoes and sliced red pepper onto foil on a baking tray. Add the olive oil and mixed herbs onto the vegetables. Place in the oven and bake at 200C for 20 minutes or until roasted. Remove from the oven.
- Place vegetables into the pan of pasta. Add the pine nuts, herbs, seasoning, lemon juice and extra virgin olive oil. Gently heat for 5 minutes before serving.
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Ingredients
- 1 x 250g (8.82oz) Black Bean Fusilli Pasta
- 1 pound asparagus, chopped
- 1/2 lemon (juice)
- 1 1/2 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 cup walnut pieces
- 1 tbsp minced parsley
- Sea salt and black pepper (to taste)
Servings:
Instructions
- Add the Black Bean Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Measure out the walnuts and add into the pan with the coconut oil and half the lemon juice. Boil a pan of water with the asparagus in. Cover with the lid. Reduce heat and simmer for 4-5 minutes until soft. Drain once done. Return the asparagus and walnut mixture to the pan.
- Add coconut oil, lemon juice, sea salt and black pepper to the pan. Bring to the boil and stir for 30 seconds -1 minute. Pour the mixture over the Black Bean Fusilli pasta.
- Add the walnuts and parsley. Gently toss to combine into the pasta. Serve.
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Ingredients
- 1 x 250g (8.82oz) Black Bean Penne Pasta
- 1/2 packet of (396g) block of firm tofu
- 1 carrot
- 1/2 shredded red cabbage
- 1 cup green beans, de-stemmed and chopped
- 1 red chilli
- 1 garlic clove
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp extra virgin olive oil
Servings:
Instructions
- Add the Black Bean Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Slice the tofu into cubes and add to a wok. Add in the garlic clove, red chilli and sesame seeds. Sauté. Add in the shredded carrot, green beans, red cabbage and soy sauce. Sauté at a medium temperature for 5-10 minutes and then lower the heat.
- Mix the tofu and vegetable medley into the Black Bean Penne Pasta and serve.
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Ingredients
- 1 x 250g (8.82oz) Buckwheat Penne Pasta
- 1 wild salmon fillet
- 1 head broccoli, cut into florets
- 1 tbsp extra virgin olive oil
- 1 tbsp parsley
- 1 tbsp garlic
- Sea salt, black pepper
Servings: people
Instructions
- Add the Buckwheat Penne pasta and broccoli to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
- Place the wild salmon in a baking dish, add the garlic and parsley, season with sea salt and black pepper. Cover with foil and bake in the oven for 20 minutes or until thoroughly cooked.
- Remove the salmon from the oven and cut into cubes. Mix with the broccoli and Buckwheat Penne Pasta. Add more herbs and toss with a little extra virgin olive oil to serve.
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Ingredients
- 1 x 250g (8.82oz) packet of Mung Bean Fusilli Pasta
- 1 garlic clove
- 1 avocado
- 1 cup fresh spinach
- 1 cup pecans
- 1 cup basil
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 cup pasta water
- 1 Sea salt and pepper, to taste
Servings: people
Instructions
- Cook the Mung Bean Fusilli pasta for 4-5 minutes in a large pan of boiling water. Reduce to a simmer. Cook for 4-5 minutes maximum. Drain well, flash under cold water. Toss in a little olive oil to taste. Set aside.
- Add the rest of the ingredients to the blender and pulse until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
- Toss the Mung Bean Fusilli pasta with the sauce into a bowl and serve immediately. The sauce is best served the day it is made.
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Ingredients
- 1 x 250g (8.82oz) packet of Mung Bean Penne Pasta
- 1 cup marinated, artichokes, chopped
- 1 cup black olives, sliced
- 1 cup pimento stuffed olives
- 1 cucumber, sliced
- 1 red onion, diced
- 1/2 cup Italian parsley, chopped
- 1 tbsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/3 cup ice wine vinegar
- 1 lemon, zested, juiced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried, crushed, oregano
- Sea salt and black pepper (to taste)
Servings: people
Instructions
- Bring a large pan of water to the boil. Add the Mung Bean Penne Pasta and cook for 4-5 minutes. Drain well, flash under cold water for a few seconds to stop cooking.
- Toss in a little olive oil to taste. Set aside.
- Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together.Shake well and set aside.
- Place all vegetable ingredients together in a large bowl and mix well. Drain the pasta, rinse in cold water. Drain again.
- Add in with the vegetable ingredients, herbs, lemon juice, apple cider vinegar, rice wine vinegar and extra virgin olive oil. Mix well and chill for 1 hour before serving.
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