Buckwheat Pasta with Roasted Vegetables and Pine Nuts
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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.
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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.
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