Recipes — pasta RSS

YIELD: Makes about 3/4 Cup COOK: 5 mins Ingredients 2 Cups Fresh Basil Leaves 1/2 Cup Fresh Oregano Leaves 1 Cup Sunflower Seeds Rinsed & Drained Olive Oil 1/2 Colve of Garlic Juice of Halfa Lemon 1/2 Tsp Rock Salt Instructions Process basil, oregano leaves, and sunflower seeds until smooth Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt Process again Serve with a good quality pasta, fresh broccoli and black pepper CUISINE: Italian COURSE: Main Meals SKILL LEVEL: Beginner

YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 1 hr 15 mins READY IN: 1 hr 30 mins Ingredients 500 Grams Butternut Pumpkin Peeled & Sliced 3 Large Potatoes Peeled & Sliced 1/2 Head Cauliflower Chopped 1 Large Zucchini Sliced As many mushrooms as you can handle- button, stemmed Peeled & Sliced A bag of baby spinach Fresh lasagne Sheets Minced Garlic 2 Jars Passata Salt,Pepper Fresh Parsley Instructions Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins) Add the zucchini and mushrooms for another 5 minutes When the vegies are soft, put them in a bowl and...

YIELD: Serves 4 PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 500 Grams Penne Pasta/Spaghetti (you can use spelt/GF/rice/corn pasta also) 1 Onion Diced Finely 3 Colves of Garlic Minced 250 Grams Tempeh Chopped into Small Cubes 1 Jar Passata Sauce 1 Cup Pitted & Sliced Black Olives 1/2 Cup Basil Sliced Finely 1/2 Tsp Dried Oregano Fresh Pepper Instructions Boil a pot of salted water and cook the pasta In a non stick pot, saute the onions and garlic until translucent and fragrant Add the tempeh, and cook for 5 minutes, stirring regularly until warmed through Add the passata, olives, basil and oregano and bring to a gentle boil Drain the cooked pasta and toss through the sauce Serve with extra basil and fresh pepper COURSE: Main Meals

YIELD: Serves 4 (They are more filling than they look!) Ingredients -1 pkt Wonton Wrappers 1 Onion Diced 4 Cloves of Garlic Minced 2 Cups Tightly Packed Baby Spinach, or Large Spinach Leaves Torn 1 Tsp Cumin 1/2 Tsp Cinnamon 1 Tsp Chermoula Spice or Paste 1/2 Cup Parsley 3/4 Cup Rice 1-2 Cups Water (more or less depending on how rice cooks) 1 Onion Diced 1 Cup Brown Lentils 2 Tsp Tomato Paste 1 Cup Water 2 Tsp Turmeric 1 Tsp Fenugreek Powder 1 Lemon Squeezed Pepper to Taste Instructions Filling instructions: Saute onion and garlic until translucent in a large fry pan Add rice, water and spices, and simmer for 10 minutes Add spinach and parsley and continue to stir until rice is cooked, and spinach is wilted Add lemon juice and leave for flavours to develop Sauce instructions: Saute onion...

YIELD: Serves 2 PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 500 Grams Angel Hair Spaghetti 2 Cups Sliced Cherry Tomatoes 1 Small Red Chilli Sliced 1 Cup Pitted Black Olives Chopped Roughly 1 Cup Fresh Basil 1 Cloves of Garlic Minced 1 Cup Marinated Artichoke Hearts Drained Good Quality Olive Oil I use this one Black Pepper to Serve Instructions Boil a large pot of salty water In a large, non stick pan, lighty saute the garlic, chilli, tomatoes, olives and artichokes Cook the spaghetti until al dente, and drain Toss the pasta through the tomato mix Drizzle with a tbsn of olive oil, sprinkle with the basil and a good amount of freshly cracked black pepper COURSE: Main Meals SKILL LEVEL: Easy