• 1 pack Orgran Penne Pasta
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2tbsp butter
• 1tsp brown sugar
• 1tsp red wine vinegar
• 500g mixed fresh mushrooms, sliced
• ½ bunch parsley, roughly chopped
• 240ml crème fraiche
• Salt and pepper to taste
• Grated parmesan (optional)

Method:

1. In a large pot of boiling water, cook pasta as per packet instructions. Drain and set aside.
2. In a large saucepan cook the chopped onion, garlic, and butter together until softened.
3. Add the brown sugar, and red wine vinegar and cook for a further 2 minutes
4. Add the mushrooms and cook until softened. Add the parsley and turn off the heat
5. Add the crème fraiche and stir until combined. Season with salt and pepper
6. Add the sauce to the drained pasta and mix to combine. Serve with grated parmesan and chopped parsley.

• Orgran 350g spirals
• 1 medium sized zucchini (diced)
• 1 medium sized eggplant (diced)
• 1 red capsicum (cut into strips)
• 130g mixed olives (halved)
• 2 punnets red and yellow cherry tomatoes (halved)
• Fetta (crumbled)
• Olive oil
• Lemon juice
  1tsp Minced garlic
• Fresh basil (chopped)
  1tsp dried basil
• 1tsp dried oregano
• ½ tsp chilli flakes
• Salt and pepper to taste

Method:

1. Cook pasta spirals according to packet instructions. Drain and place into a large bowl
2. In a large saucepan, add diced zucchini and eggplant, along with minced garlic, dried basil, oregano, and a drizzle of olive oil, and gently cook until softened, stirring occasionally. Transfer to the large bowl with the pasta.
3. In the same saucepan, cook capsicum strips, along with a drizzle of olive oil, chilli flakes and salt and pepper until lightly charred and softened; about 5-10 minutes. Once cooked transfer to the large mixing bowl.
4. To the pasta mix, add tomatoes, olives, a handful of fresh basil, salt and pepper, and a drizzle of olive oil and lemon juice to taste. Stir to combine.

Ingredients:

• 4 large zucchinis, halved lengthways
• 2/3 cups Orgran panko style breadcrumbs
• ½ cup grated parmesan cheese
• ¼ cup finely chopped parsley
• 4 cloves garlic, minced
• ¼ cup butter, melted
• Salt and pepper to taste

Method:

1. Preheat oven to 180C/350F. Line a baking tray with baking paper
2. Gently scoop out the insides of the zucchini and place into a bowl. Arrange the zucchini halves, on the baking tray. Set aside.
3. In the mixing bowl with the insides of the zucchini, add the breadcrumbs, parmesan cheese, parsley, garlic, and butter in a bowl. Season with salt and pepper and mix.
4. Spoon the mixture into the zucchini halves to evenly cover. Bake for 20 minutes or until the crust is golden and the zucchini is cooked through. Garnish with parsley and serve.

• 1 packet Orgran Rice and Corn Macaroni
• ¼ cup extra virgin olive oil
• 1tbsp balsamic vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1 punnet red cherry tomatoes
• 1 punnet yellow cherry tomatoes
• ½ cup basil
• 250g bocconcini cheese

Method:

1. In a large pot of boiling salted water, cook the macaroni according to packet instructions. Drain and set aside in a large bowl.
2. In a small bowl, to make the dressing, whisk together the olive oil and balsamic vinegar. Set aside.
3. Slice the bocconcini cheese, and cherry tomatoes and place into the bowl with the pasta. Roughly chop the basil and add to the pasta. Combine with the dressing, mixing well. Serve with fresh leaves of basil to garnish.