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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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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Wild Salmon & Broccoli with Buckwheat Penne
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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.
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