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9 Natural Alternative Lasagne sheets
60g butter
1/4 cup plain flour
450ml milk
500g prepared bolognese sauce
1/3 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
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Method
1. Preheat oven to 180°C. Melt butter and flour in a saucepan over medium heat.
2. Cook until mixture is just bubbling.
3. Remove from heat and add milk, stir until mixture is smooth.
4. Return to heat. Continue stirring and cook until mixture boils.
5. Add 1/5 bolognese sauce into base of baking dish. Top with 3 lasagne sheets. Spoon over half the remaining bolognese sauce. Top with 1/3 of the white sauce. Spread evenly over bolognese.
6. Repeat these three layers again.
7. Add a final lasagne sheet and spoon remaining white sauce over entire dish.
8. Add tasty cheese to top as desired.
9. Bake uncovered, for 35 minutes and serve.
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250g Natural Alternative Fettucine
1 tbs extra virgin olive oil
2 ripe tomatoes, chopped into small cubes
1/2 red onion, diced
1/2 garlic clove, crushed
1/2 tbs red wine vinegar
1/4 cup torn basil
1 tbs fresh Oregano
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Method
1. Cook the pasta in a saucepan of boiling salted water.
2. Combine the remaining ingredients in a bowl.
3. Allow to stand for 5 minutes to let the flavours infuse. Drain the pasta and add the bruschetta mix. Slowly toss to combine and season with sea salt and freshly ground black pepper.
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250g Natural Alternative Gluten Free Buckwheat Spirals
1 tablespoon olive oil
1 Spanish onion, chopped
3 cloves garlic, crushed
4 ripe tomatoes, diced
½ cup fresh basil leaves, torn
½ teaspoon sugar
Sea salt, to taste
Cracked black pepper, to taste
½ cup Kalamata olives
Shaved fresh parmesan, to serve
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Method
1. Cook the pasta in a large pot of boiling water until al dente. Drain.
2. While the pasta is cooking, heat a large pan over medium heat. Add the oil, onion and garlic and cook 5 minutes, or until onion is transparent.
3. Add tomatoes and cook for a further 5 minutes, then add basil leaves. Add sugar and season, to taste, with salt and pepper.
4. Combine sauce and cooked pasta, and stir in olives.
5. Serve with shaved parmesan and a green salad.
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250g Natural Alternative Gluten Free Corn and Vegetable pasta shells
1 bunch English spinach leaves, washed, chopped and steamed
325g fresh ricotta
150mL sour cream
2 eggs, lightly beaten
1 cup parmesan cheese, grated
2 tablespoons parsley, finely chopped
Sea salt, to taste
Cracked black pepper, to taste
Tomato Salsa, to serve
Cherry tomatoes, quartered
1 Spanish onion
1 tablespoon olive oil
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Method
1. Preheat oven to 180 degrees C. Cook the pasta in a large pot of boiling water until al dente. Drain.
2. In a large mixing bowl, combine cooked pasta, cooked spinach, ricotta, sour cream, parmesan cheese, salt, pepper and parsley.
3. Place pasta mixture in a greased baking dish. Bake 30 minutes or until top is golden brown.
4. Remove from oven and allow to stand for 10 minutes.
5. Cut into squares and serve with Tomato Salsa.
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250g Natural Alternative Pasta Shells
175g jar marinated feta cheese
100g pancetta or bacon, chopped
200g can brown lentils, drained, rinsed
1/2 cup basil leaves, torn
1 tablespoons sherry vinegar
1/2 tablespoon dijon mustard
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Method
1. Drain feta, reserving 70ml oil. Cook pasta until tender. Drain and transfer to a bowl. Add 1 tablespoon reserved oil. Toss to combine.
2. Heat a frying pan over medium heat. Add pancetta and cook, stirring often, for 4 minutes. Remove from heat. Add lentils, basil and feta to pasta.
3. Place remaining oil, vinegar and mustard in a jug. Season with salt and pepper and stir to combine. Pour over pasta and toss to combine.
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250g Natural Alternative Rice Spiral pasta
400g jar tomato basil and oregano pasta sauce
10 kalamata olives, pitted, halved
1 tsp finely grated lemon rind
1 garlic clove, finely chopped
14 medium cooked prawns, peeled, deveined
2 tbs chopped fresh basil
1-1/2 tbs chopped fresh continental parsley
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Method
1.Cook pasta in a saucepan of salted boiling water until just cooked. Drain.
2. Bring sauce to a simmer over medium heat. Add olives, lemon rind and garlic, and simmer for 5 minutes. Add prawns, basil and parsley, and cook for 1 minute. Remove from heat.
3. Divide pasta among bowls. Pour over pasta sauce and serve.
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250g Natural Alternative Gluten Free Buckwheat spirals
4 chicken thigh fillets
1 teaspoon peppercorns
1 lemon, ends removed and cut into eighths
½ cup parsley leaves
1 cup shallots, chopped
1 cup celery, sliced
1 cup red capsicum, seeded and sliced
½ cup walnuts
2 tablespoons mayonnaise
Sea salt, to taste
Cracked black pepper, to taste
Watercress, for serving
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Method
1. Bring a large pot of water to the boil. Add peppercorns, lemon pieces and parsley.
2. When boiled, add chicken thigh fillets, turn off heat, cover with lid and stand for 1 hour until chicken is cooked.
3. Remove chicken and allow to cool. Slice chicken.
4. Cook pasta in a large pot of boiling water until al dente. Drain.
5. Combine sliced chicken, cooked pasta, shallots, celery, capsicum and walnuts. Stir in mayonnaise. Season with salt and pepper.
6. Refrigerate for at least an hour.
7. Serve beside sprigs of watercress.
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250g Gluten Free Spaghetti
1 tablespoon olive oil
6 rashers bacon, rind removed and sliced
1 clove garlic, crushed
1 long, red chilli, seeded and finely diced chopped
1 tablespoon tomato paste
½ cup white wine
1 cup green beans, sliced and blanched
Sea salt, to taste
Cracked black pepper, to taste
Flat leaf parsley, chopped finely, to serve
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Method
1. Cook the pasta in a large pot of boiling water until al dente. Drain.
2. While the pasta is cooking, heat a large pan over medium heat. Add the oil and garlic and cook 5 minutes until the onion is transparent.
3. Add bacon and cook a further 5 minutes or until bacon is crisp and brown. Drain off any excess oil.
4. Add tomato paste and white wine and simmer for 3 minutes. Season with salt and pepper.
5. Add beans and stir until combined with tomato mixture. Combine sauce and cooked pasta.
6. Sprinkle with parsley before serving.
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250g Natural Alternative Spaghetti
100g olive oil
1/4 cup (50g) dried breadcrumbs
4 cloves garlic, very thinly sliced widthways
1 small red chillies, seeded, finely chopped
Finely grated rind and
Juice of 1/2 lemon
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Method
1. Heat 1 tbs oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring for 2 minutes until golden, remove from pan.
2. Heat remaining oil, garlic and chillies in pan for 2 minutes. Add salt, lemon rind and juice and stir to combine. Remove from heat. Add spaghetti to boiling water and salt. Cook for 10 minutes.
3. Drain, then add immediately to hot oil mixture with the breadcrumbs. Toss well to combine.
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250g Natural Alternative Buckwheat Pasta
120g fetta cheese,
1/4 tsp dried chilli flakes
2 tbs olive oil
1 garlic cloves, crushed
1/2 tsp caster sugar
1 cup basil leaves,
1 punnet red cherry tomatoes
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Method
Add the fetta to a bowl and sprinkle with chilli flakes, season with sea salt and pepper and lightly toss. Heat oil in a frypan, add tomatoes and garlic and stir gently over medium heat. Add sugar and cook for approximately 3 minutes. Add to chilli fetta mix. Reheat the buckwheat pasta quickly in boiling water, drain, then toss with the chilli fetta and tomato mixtures. Add basil leaves and serve.
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250 g Natural Alternative Rice & Corn Pasta Spirals
100g dried pasta spirals
1/2 Lebanese cucumber
1/2 small red capsicum, chopped
150g chopped semi-dried tomatoes
1 small tomato, chopped
95g can tuna, drained, flaked
2 teaspoons olive oil
2 teaspoons lemon juice
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Method
1. Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Refresh under cold water. Drain well.
2. Cut cucumber into quarters, lengthways. Thinly slice.
3. Combine pasta, cucumber, capsicum, tomato, tuna, oil, juice, salt and pepper in a bowl. Toss to combine.
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250g Natural Alternative Rice and Corn Penne
300g chicken breast fillets
1/4 cup olive oil
1/2 sliced brown onion
1 crushed garlic clove
150g chopped semi-dried tomatoes
1/4 teaspoon chilli flakes
200ml pure cream
A pinch of ground nutmeg
50g baby rocket
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Method
1.Cook penne until tender in a saucepan of lightly salted boiling water. Drain.
2. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Add chicken. Cook for 4-5 minutes or until cooked through. Remove from pan and allow to rest for 5 minutes. Thinly slice.
3.Heat remaining oil in frying pan over medium heat. Add onion. Cook until onion is soft. Add garlic, tomatoes, nutmeg and chilli. Cook for a further 2 minutes.
4. Add cream, stirring until mixture thickens.
5. Place pasta, chicken and rocket in a dish. Pour onion mixture over the top, toss to combine.
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