trout + goat cheese pasta

Serves 2

Poppy cooks…

1. Bring a saucepan of water to the boil and prepare a steamer by lining with wet baking paper and then placing a
   coral trout fillet on top of the baking paper (salmon can also be used as well).
   
2. Once the water comes to the boil, add
   125g buckwheat pasta and place the steamer insert on top with fish.
   
3. Once fish is cooked and flakes apart, remove and flake the fillet then set aside.
   
4. Once the pasta is cooked, drain and rinse with warm water.
   
5. Return pasta to the saucepan and add
   2 egg yolks,
   1/4 lemon, zest and juice,
   pinch of celtic sea salt and cracked black pepper.
   
   
6. Saute
   2 handfuls baby spinach.
   
7. Gently stir through spinach, flaked trout,
   2 tablespoons chives, chopped,
   2 teaspoons salted baby capers, rinsed and
   2 tablespoons olive oil into pasta.
   
8. Garnish with
   60g goat cheese, crumbled.

creamy zucchini pasta bake

Serves 4

Poppy cooks…

1. Saute
   zucchini, diced,
   2 carrots, diced,
   handful green beans, chopped,
   1 cup purple cabbage, diced,
   4 garlic cloves, minced,
   pinch of italian herbs (such as marjoram, basil, rosemary, oregano, thyme), celtic sea salt + cracked black pepper in
   olive oil, then set aside.
   
   
   
2. To make sauce heat
   1 tablespoon nuttelex and
   2 tablespoons olive oil in a small saucepan, then add
   4 tablespoons brown rice flour or buckwheat flour and stir with a whisk to form a paste.
   
   
   
3. Slowly add
   2 cups rice milk, followed by
   1/4 cup nutritional yeast flakes,
   1 teaspoon garlic powder,
   1 teaspoon celtic sea salt,
   1/2 teaspoon ground nutmeg,
   1 teaspoon rice wine vinegar and
   1 teaspoon dijon mustard, stirring on low heat until it thickens.
   
   
   
4. Cook
   500g buckwheat pasta or brown rice penne in accordance with packet instructions.
   
   
   
5. Drain the pasta then combine in a baking dish with zucchini, 
   1/2 cup semi sun-dried tomatoes, quartered, sauce and sprinkle with
   chives, chopped.
   
   
   
6. Bake in a 180ºC oven for 20 minutes or until it starts to crisp on top.

turkey + vegetable buckwheat pasta

Serves 6

Poppy cooks…

1. Saute
   onion, diced and
   4 garlic cloves, minced in
   olive oil.
   
   
2. Add
   3 carrot, diced,
   2 red capsicum, diced,
   2 zucchini, diced,
   1/2 cup semi sun-dried tomatoes, quartered and sauté until vegetables are softened then set aside. Feel free to add more olive oil if necessary. You can also use any seasonal or left over vegetables you might have.
   
   
3. Cook
   500g turkey mince until browned then add vegetables back in with
   700g passata,
   3 teaspoons dried oregano,
   1/2 teaspoon chilli flakes,
   handful basil leaves, torn,
   celtic sea salt and cracked black pepper, to taste and allow to simmer while cooking the pasta.
   
   
4. Cook
   500g buckwheat spiral pasta according to packet instructions.
   
   
5. Add pasta to sauce, combine, then serve with
   parmesan cheese (optional).

buckwheat pasta with tomato + avocado pesto

Serves 3

This meal is perfect for when you want some comforting home-cooked food but don't have a lot of time. I usually whip this up in about 10 minutes and it is yum!

Poppy cooks…

1. Cook
   340g buckwheat pasta in accordance with packet instructions.
   
   
2. Blend
   avocado,
   1/2 cup semi sundried tomatoes,
   1/4 cup basil,
   2 garlic cloves,
   1.5 tablespoons lemon juice,
   1/4 teaspoon celtic sea salt and
   1/4 teaspoon chilli flakes.
   
   
3. Once pasta is cooked, toss through pesto and serve!