Sunflower Mince Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

Note; ingredients with * can be found at Get Loose

• 80g sunflower mince (soak in a bowl of water for 10 mins, drain before using)*

• ½ jar of passata*

• 150g dry weight pasta*

• Oregano, dried, 1tsp*

• 1 tin beans eg cannellini or black bean*

• ½ jar of sun-dried tomatoes chopped *

• ½ jar of olives chopped*

• Whole dried chilli, crushed, to taste

• Optional: add onion and other vegetables from the bottom of the fridge.

Method

• Cook pasta for 5-7 mins - you may need a little longer if using wholemeal pasta.

• Meanwhile add all other ingredients to a large pan and simmer for 10-15 mins.

• Combine pasta and sauce, and add a few chilli flakes to your taste.

Gluten Free Pesto Pasta

Recipe makes 2 portions. This can be factored up to make more portions as needed. Consider bulk cooking and freezing the extra to save time, energy and electricity.

Ingredients

• Corn & rice fusilli pasta, 150g dry weight (or any other pasta you like)*

• 1 jar vegan basil pesto *

• 1 jar tempeh drained *

• 1/3 jar sun-dried tomatoes chopped *

• 1/3 jar black olives chopped *

• Optional: any vegetables you have left in the fridge

* items sold at Get Loose

Method

• Preheat oven to 180 degrees.

• Slice tempeh and mix with 1/2 pesto jar, roast in oven on non stick tray for 20 mins.

• Meanwhile cook pasta 6-7 mins. Drain.

• Stir through rest of pesto, add other ingredients and top with crispy tempeh.

• Can be served cold as a salad or bulked up to make extra for lunch.