Green pea penne with burrata and ripe tomatoes
Ingredients: Green pea penne 250g Olive oil 100ml Green basil 50g Burrata 200g Tomatoes 200g Oregano 20g Salt/Pepper to taste
Red lentil fusilli with eggplant and goat cheese
Ingredients: Red lentil fusilli 250g Olive oil 100ml Eggplants 500g Goat cheese 250g Peeled tomatoes 500ml Sugar 25g Fresh basil 25g White onion 50g Salt/pepper to taste
Chickpea Spaghetti with Vongole
Ingredients: Chickpea spaghetti 250g Olive oil 100ml Fresh parsley 50ml Lemon juice 50ml Garlic 50g 1kg clams (vongole) Salt/pepper to taste
Yellow pea fusilli with chorizo and broccoli
Ingredients: Sam Mills Yellow Pea Fusilli 250g Olive oil 100ml Broccoli 500g Chorizo 250g Cooking cream 250 ml Garlic 50g Salt/pepper to taste
Red Lentil Fusilli with cheese and vegetables
Ingredients: Red lentil fusilli 500g Cheese 400g Sun-dried tomatoes 200g Fresh parsley 5g Salt/pepper to taste
Chickpea Fusilli Mexicana
Chickpea Fusilli - 500 g Red beans - 200 g Corn kernels - 120 g Chili pepper - 40 g Red onion - 80 g Lemon juice - 80 ml Sunflower oil - 100 ml Fresh coriander - 5 g
Red Lentil Fusilli with vegan bolognese sauce
Red Lentil Fusilli – 500 g Canned Jackfruit - 400 g Onion - 120 g Sunflower oil - 100 ml Tomato sauce - 320 ml Salt/pepper to taste
Yellow Pea Fusilli with chicken, mushrooms and sour cream
Yellow Pea Fusilli - 500 g Chicken breast - 400 g Mushrooms - 200 g Cooking cream - 320 ml Sunflower oil - 100 ml Salt/pepper to taste