Recipes — pasta RSS



Broccoli Soup with Kale, Gnocchi and Cannellini beans…..

YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1/2 Head of Broccoli Chopped 1/2 head of cauliflower, choppedchopped 3 cloves of garlic Minced 1/2 cup celeriac optional 2 cans cans of cannellini beans drained and rinsed Large handful of kale or spinach Chilli flakes 1 tsp Herbamare (vegie spice) 250gms of gluten free gnocchi Fresh parsley  Ground pepper Instructions Boil the broccoli, cauliflower and celeriac for about 15 minutes until tender Add the minced garlic Pour into blender or use a bar mix, adding a can of cannelini beans (this will thicken it!) Blend until smooth Return to heat and add torn kale or spinach leaves, another can of cannellini beans and season with salt and pepper. Add chilli flakes, vegie stock to taste, basil and fresh parsley Add...

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Chickpea, Lemon and Basil Pasta Soup…

YIELD: 6 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tbsp coconut oil 1 Large Red Onion diced 2 garlic cloves Minced 2 carrots diced 1 Can of Organic Chickpeas rinsed and drained 1 400 g Can of Crushed Tomatoes 2 Large Tomatoes Diced 3-4 cups filtered water 1 cup dry pasta- shells or macaroni Salt and Pepper to Taste juice from 2 lemons 1 cup Loosely Packed Basil Instructions Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and...

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Californian walnut pasta salad…

YIELD: 8-10 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 500 g macaroni/elbow pasta-1/4 cup good quality olive oil Juice from 2 lemons 1 cup fresh parsley-Fresh black pepper 2 avocados, diced 1 carrot, grated 2 cups baby spinach 1 cup cherry tomatoes, diced 1 cup californian walnuts Instructions Cook and drain pasta until al' dente, run under cold water Whisk the olive oil, lemons, pepper and parsley together Toss the pasta with the dressing, then gently mix the carrot, spinach, cherry tomatoes and walnuts Top with avocado and serve chilled COURSE: Salad SKILL LEVEL: Beginner

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Creamy Pumpkin Gnocchi

YIELD: Serves 2 (2 Servings) PREP: 15 mins COOK: 1 hr 10 mins READY IN: 1 hr 25 mins Ingredients 2 Cups Butternut Pumpkin Diced 1 Cup Fresh Parsley 2 Cloves of Garlic Peeled 1 Small Fresh Red Chilli 1/2 Cup Nutritional Yeast 1/2 Cup Rice Milk Fresh Black Pepper 1 Tbsp Good Quality Olive Oil 500 Grams Fresh Gnocchi Instructions Roast the garlic and pumpkin in a 200C hot oven, until tender, for 40-50 minutes Allow to cool slightly, and boil the water for the gnocchi In a blender, put the pumpkin, parsley, garlic, chili, nutritional yeast, rice milk, black pepper and oil Blend until smooth- be very careful of the steam! Put the gnocchi in the boiling water, and cook for 2 to 3 minutes, until it floats to the surface Toss...

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Fettuccine al’ fungi

YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 1 Tbsp Safflower Oil 2 Cups Fresh Button MushroomsWiped Clean & Sliced Finely 2 Cloves of Garlic Minced 1/2 Small Fresh Red Chilli Sliced 500 Grams Fettuccine (I make my own, but check yours is egg free) 1/2 Cup Fresh Italian Parsley Fresh Pepper to Serve Instructions Boil a large pot of salted water Saute mushrooms in the safflower oil for 5 minutes, or until soft Add garlic and chili, cook for a minute more then turn off heat Cook the pasta until al' dente Drain, and reserve 1/2 cup of the water Toss the pasta, water, parsley and mushroom mix gently together Serve immediately with fresh pepper CUISINE: Italian COURSE: Main Meals SKILL LEVEL: Beginner

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