Sun Dried Tomato, Chilli and Basil Pesto with Red Lentil Fusilli
Print Recipe
Servings
2
Servings
2
Sun Dried Tomato, Chilli and Basil Pesto with Red Lentil Fusilli
Print Recipe
Servings
2
Servings
2
Instructions
  1. 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.
  2. 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.
  3. Taste and then season with salt and pepper as required.
  4. Stir the pesto into the Red Lentil Fusilli pasta. Serve.
Share this Recipe
Roasted Garlic and Pepper Red Lentil Penne
Print Recipe
Servings
2
Servings
2
Roasted Garlic and Pepper Red Lentil Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. 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.
  2. Into a large pan, cook the onion in olive oil until soft. Add the roasted peppers and garlic, stirring to combine and heat through.
  3. Carefully transfer the pan’s contents to a blender or food processor and puree.
  4. 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.
  5. 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.
Share this Recipe
Italian Meatballs with Chickpea Fusilli
Print Recipe
Servings
2
Servings
2
Italian Meatballs with Chickpea Fusilli
Print Recipe
Servings
2
Servings
2
Instructions
  1. Add the Chickpea 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.
  2. Add all of the meatball ingredients into a bowl and mix well using your hands. Form into balls.
  3. Heat 1 ½ tbsp. olive oil in a large non-stick frying pan over a medium high heat. Add the meatballs and cook until browned. Sauté for 2-3 minutes until translucent. Add the sauce ingredients and bring to a medium-low heat to simmer.
  4. Transfer the meatballs with the sauce into the cooked Chickpea Fusilli pasta.
  5. Combine the pasta and meatballs. Serve on a plate with some sprigs of fresh parsley.
Share this Recipe
Tomato and Courgette Chickpea Penne
Print Recipe
Servings
2
Servings
2
Tomato and Courgette Chickpea Penne
Print Recipe
Servings
2
Servings
2
Instructions
  1. 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.
  2. Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned. Add garlic.
  3. 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.
  4. 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.
  5. Stir the parsley and bay leaves into the tomato sauce. Add a drizzle of extra virgin olive oil.
  6. Stir the courgetti strands into the sauce. Mix in with the Chickpea Penne pasta. Serve.
Share this Recipe
Buckwheat Pasta with Roasted Vegetables and Pine Nuts
Print Recipe
Servings
2 people
Servings
2 people
Buckwheat Pasta with Roasted Vegetables and Pine Nuts
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe
Black Bean Fusilli with Asparagus and Walnuts
Print Recipe
Servings
2
Servings
2
Black Bean Fusilli with Asparagus and Walnuts
Print Recipe
Servings
2
Servings
2
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the walnuts and parsley. Gently toss to combine into the pasta. Serve.
Share this Recipe
Black Bean Penne with Tofu, Green Beans and Sesame Seeds
Print Recipe
Servings
2
Servings
2
Black Bean Penne with Tofu, Green Beans and Sesame Seeds
Print Recipe
Servings
2
Servings
2
Instructions
  1. 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.
  2. 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.
  3. Mix the tofu and vegetable medley into the Black Bean Penne Pasta and serve.
Share this Recipe
Wild Salmon & Broccoli with Buckwheat Penne
Print Recipe
Servings
2 people
Servings
2 people
Wild Salmon & Broccoli with Buckwheat Penne
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe
Creamy Avocado Spinach Mung Bean Fusilli
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Creamy Avocado Spinach Mung Bean Fusilli
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Instructions
  1. 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.
  2. 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.
  3. 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.
Share this Recipe

Italian Mung Bean Penne Pasta Salad
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Italian Mung Bean Penne Pasta Salad
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Instructions
  1. 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.
  2. Toss in a little olive oil to taste. Set aside.
  3. Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together.Shake well and set aside.
  4. Place all vegetable ingredients together in a large bowl and mix well. Drain the pasta, rinse in cold water. Drain again.
  5. 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.
Share this Recipe