A Bio twist on an Italian favourite! Pasta Puttanesca adds olives and sometimes even anchovies to a simple sauce with a hidden spicy kick. Look up the history of the recipe and you’ll be in for a shock! But we won’t spoil the history lesson for you. Perfect for a cold Winter’s night - adapt the chilli flakes to your liking for a warming and filling dinner.
This simple Italian pasta dish is a quick, easy and delicious staple using just a few ingredients. Usually veganised Cacio E Pepe involves cashews to achieve a creamy consistency, however we’ve opted to whip up a nut free, and of course dairy free version for you to try. You’ll be amazed at just how simple it is, and incredibly tasty too!
We don’t know about you, but we’ve been loving the versatility of zucchini at the moment! It’s a great Autumn vegetable with a high water content full of antioxidants and vitamin A. These zucchini ‘chips’ are a quick and easy snack to throw in the oven. Cut with a mandolin, they crisp up quickly and when sprinkled with BioCheese Grated Parmesano they are ridiculously more-ish!
We’ve had a great time watching season one of The Healthy Cooks featuring the girls from Keep It Cleaner, Steph Claire Smith and Laura Henshaw, kitchen veteran Tobie Puttock and MasterChef alum Diana Chan. Together, they have brought plenty of nutritious and Bio-licious recipes straight to our lounge rooms.
