Roasted Garlic and Pepper Red Lentil Penne
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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.
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Tomato and Courgette Chickpea Penne
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Servings
2
Servings
2
Tomato and Courgette Chickpea Penne
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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.
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Black Bean Fusilli with Asparagus and Walnuts
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Servings
2
Servings
2
Black Bean Fusilli with Asparagus and Walnuts
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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.
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