Recipes

Name: Super Green Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 1 clove garlic; 5 spears sprouting brocolli (trimmed and roughly chopped); 15 cherry tomatoes; 1 pouch Super Green Pasta Sauce; 150 g organic protein pasta; 1 handful walnuts; 1 handful fresh mint (chopped); 1 tablespoon nutritional yeast (or parmesan)

[[ recipeID=recipe-8lheij3yo, title=Super Green Pasta ]]

[[ recipeID=recipe-8lhd1gkuq, title=Tahini Roast Veg and Butternut Korma ]]

[[ recipeID=recipe-9lhbiz4iu, title=Red Thai Curry ]]

Super Green Pasta

Use our sauce with roasted cherry tomatoes and nutritional yeast (or parmesan) shavings for a nutty and nutritious pasta night.

Servings: 2

Keywords: Pasta

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins

Ingredients

Instructions

Ingredients

Veg

1 tablespoon extra virgin olive oil
1 clove garlic
5 spears sprouting brocolli (trimmed and roughly chopped)
15 cherry tomatoes

Sauce

1 pouch Super Green Pasta Sauce

Side

150 g organic protein pasta

Garnish

1 handful walnuts
1 handful fresh mint (chopped)
1 tablespoon nutritional yeast (or parmesan)

Instructions

PRep

Thoroughly defrost your sauce pouch by filling a large bowl with boiling water, and placing the pouch in there for 5 mins.
Turn oven on to fan (180 C), heating up roasting tray. Prepare broccoli (3 mins).
For the pasta, fill a small saucepan with hot water (and a pinch of salt), and gently bring to the boil.
For the sauce, use a large saucepan.

Cooking

Put in the roasting tray, the garlic (skin on), oil, broccoli and cherry tomatoes. Season with salt and pepper and ensure everything is mixed with an even coating of oil. Roast for 15 mins.
Add pasta to small sauce pan of boiling water and cook for 5-6 mins.
When the veg has about 5 minutes left, with scissors cut the top of the sauce pouch. Squeeze contents directly into the saucepan on low/med heat (5 mins).
Turn off heat. Removing the garlic clove, add veg and cooked pasta to sauce and mix thorough.

Serving

Into each bowl, pour over half the sauce, pasta and veg.
To each bowl, add fresh mint, a sprinkle of walnuts and/or extra virgin olive oil, and some nutritional yeast (or parmesan).

Tahini Roast Veg & Butternut Korma

Use our sauce with roasted mixed veg and a touch of tahini to compliment the butternut squash and delicate Indian spices.

Servings: 2

Keywords: Curry, Spices

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

Marinade

1 tablespoon tahini
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 tablespoon white vine vinegar
1 teaspoon honey

Veg

250 g cauliflower (cut into florets)
1 handful cherry tomatoes
½ onion (peeled and quartered)
1 handful green beans (trimmed and halved)

Side

150 g organic protein rice

Garnish

1 handful fresh coriander (chopped)
1 teaspoon greek style oat yogurt
1 handful cashews (or flaked almonds)

Instructions

Prep

Turn oven on to fan (180 C), heating up roasting tray. Thoroughly defrost your sauce pouch by filling a large bowl with boiling water, and placing the pouch in there for 5 mins.
Mix the marinade ingredients in a small bowl, prepare the veg, add it to the bowl and make sure it is evenly coated.
For the rice, fill a small saucepan with hot water (and a pinch of salt), and gently bring to the boil.
For the curry, use a large saucepan.

Cooking

Place the marinated veg on roasting tray in oven (middle shelf) and cook 20-25 mins (turning halfway if possible).
Add rice to small sauce pan of boiling water and cook for 5-6 mins
When the veg has about 5 minutes left, with scissors cut the top of the sauce pouch. Squeeze contents directly into the saucepan on low/med heat (5 mins).
Add roasted veg to curry sauce and mix thoroughly.

Serving

Drain the cooked rice (and run some boiling water through it in the sieve, to get rid of any excess starch), split into two and place in bowl.
Into each bowl, pour over half the sauce and roasted veg.
To each bowl, add fresh coriander, a sprinkle of cashews (or flaked almonds), a dollop of greek style oat yoghurt.

Ingredients

Instructions

Ingredients

Protein

1 block tofu (cut into 1cm cubes)

VEG

1 pak choi (trim, separate leaves and slice)
1 handful of kale (remove tough stems)
1 handful of sugar snap peas (or mangetout)
4 baby corn (halved lengthways)

Side

150 g organic protein rice

Garnish

1 handful fresh coriander (chopped)
½ lime (in 2 wedges)
1 handful peanuts (lightly crushed)

Instructions

Prep

Thoroughly defrost your sauce pouch by filling a large bowl with boiling water, and placing the pouch in there for 5 mins.
Prepare the tofu and vegetables (3-5 mins).
For the rice, fill a small saucepan with hot water (and a pinch of salt), and gently bring to the boil.
For the curry, use a large saucepan (or wok) on high heat, add a small glug of oil.

Cooking

Lightly fry tofu until browned turning every minute or so to avoid burning (5-8 mins in total)
Add all your vegetables at the same time to the pan and stir fry until parts of the veg have slightly browned (5-8 mins)
Add rice to separate small sauce pan of boiling water and cook for 5-6 mins
Using scissors, cut the top of the sauce pouch. Squeeze contents directly into the pan. Stir with the other ingredients until the sauce forms. Allow everything to heat up until lightly bubbling (5-8 mins).

SERVING

Drain the cooked rice (and run some boiling water through it in the sieve, to get rid of any excess starch), split into two and place in bowl.
Into each bowl, pour over half the sauce, vegetables and tofu mix.
To each bowl, add a lime wedge, fresh coriander and a sprinkle of peanuts (and salt/pepper to personal taste).

Item added to your cart

Recipes

Super Green Pasta

Ingredients

Instructions

Ingredients

Veg

Sauce

Side

Garnish

Instructions

PRep

Cooking

Serving

Tahini Roast Veg & Butternut Korma

Ingredients

Instructions

Ingredients

Marinade

Veg

Side

Garnish

Instructions

Prep

Cooking

Serving

Red Thai Curry with Tofu & Stir Fry Veg

Ingredients

Instructions

Ingredients

Protein

VEG

Side

Garnish

Instructions

Prep

Cooking

SERVING