Recipes

/Recipes
Recipes2018-08-16T16:55:04+00:00

For simple, nutritionally balanced meals using Tutto Bene’s range of products, Check out our mouth-watering recipes below.

Tutto Bene ‘Let’s make it’ Pasta recipes

Green Pea Pasta with mint and lemon

Ingredients:

  • 100g Tutto Bene green pea pasta
  • 80g frozen peas (defrosted)
  • Zest and juice of half a lemon
  • 8 mint leaves, chopped
  • Black pepper to taste

Method:
Juice and zest the lemon, wash and chop the mint leaves and set aside. Cook the green pea pasta in boiling water for 4-5 minutes until al-dente and drain. Mix together all the ingredients and serve. (Best served immediately. If you would like to serve later, cook the pasta and then combine the ingredients just before serving).

Red Lentil Pasta with chicken and chilli

Ingredients:

  • 100g Tutto Bene red lentil pasta
  • 100g chicken breast (cooked)
  • 1 tsp red chilli, finely chopped
  • 1 tbsp extra virgin olive oil
  • 35g spinach, washed
  • Black pepper to taste

Method:
Prepare the ingredients and set aside. Cook the red lentil pasta in boiling water for 4-5 minutes until al-dente and drain. Mix all the ingredients together and serve. (Best served immediately. If you would like to serve later, cook the pasta and then combine the ingredients just before serving).

Chickpea pasta with onion salsa

Ingredients:

  • 100g Tutto Bene chickpea pasta
  • 8 basil leaves, torn
  • 1 large tomato, diced
  • ½ small red onion, finely chopped
  • 1 tbsp extra virgin olive oil
  • Drizzle of balsamic vinegar
  • ½ tsp chilli (optional)

Method:
Prepare the ingredients and set aside. Cook the chickpea pasta in boiling water for 4-5 minutes until al-dente and drain. Mix all the ingredients together and serve. For a twist to this salad, add 50g diced cucumber. (Best served immediately. If you would like to serve later, cook the pasta and then combine the ingredients just before serving).

Green Pea Pasta with mozzarella

Ingredients:

  • 100g green pea pasta
  • 6 cherry tomatoes, halved
  • 8 basil leaves, torn
  • 1tbsp extra virgin olive oil
  • Drizzle balsamic vinegar
  • 60g mozzarella, torn into pieces
  • Black pepper to taste

Method:
Prepare the ingredients and set aside. Cook the green pea pasta in boiling water for 4-5 minutes until al-dente and drain. Mix all the ingredients together and serve. (Best served immediately. If you would like to serve later, cook the pasta and then combine the ingredients just before serving).

Green pea pasta with mozzarella and avocado

Ingredients:

  • 100g green pea pasta
  • 6 cherry tomatoes, halved
  • 8 basil leaves, torn
  • 1tbsp extra virgin olive oil
  • Drizzle balsamic vinegar
  • 60g mozzarella, torn into pieces
  • Half an avocado cut into chunks
  • Black pepper to taste

Method:
Prepare the ingredients and set aside. Cook the green pea pasta in boiling water for 4-5 minutes until al-dente and drain. Mix all the ingredients together and serve. (Best served immediately. If you would like to serve later, cook the pasta and then combine the ingredients just before serving).

YELLOW CHICKPEA PASTA TWIRLS WITH TOMATO SAUCE

Ingredients:

  • 250g pasta
  • 400g tin chopped tomatoes
  • 2 cloves garlic, crushed
  • handful basil leaves or 1 tbsp dried basil
  • 1 tablespoon extra virgin olive oil

Method:
Heat the oil in a saucepan and cook the garlic for about 2 minutes over a low heat – don’t let it burn. Add the tomatoes and cook for 5 minutes. Add the basil simmer for 5 minutes. In the meantime cook the pasta “al dente”, drain and pour into the pan with the ingredients and stir gently. Serve.

GREEN PEA PASTA QUILLS WITH CHEESE SAUCE AND LEEKS

Ingredients:

  • 250g pasta
  • 240g leek, finely sliced
  • 260ml milk
  • 20g plain flour
  • 20g butter
  • 50g cheddar cheese
  • 0.5tsp Dijon mustard (optional)
  • Black pepper to taste

Method:
Heat half teaspoon oil in a saucepan, add the leek and cook until softened. Set aside. Place pasta in boiling water and cook for 4 minutes. Meanwhile, in another pan, place milk, plain flour, butter (and mustard) and slowly heat up, stirring constantly. As the sauce heats the mixture will thicken. When the sauce coats the spoon, add the leek, cheese and pepper and mix thoroughly. Turn off the heat and add the cooked pasta. Serve.

RED LENTIL PASTA CURLS WITH GRILLED VEGETABLES

Ingredients:

  • 250 g pasta
  • 1 red pepper
  • 1 courgette
  • 1 aubergine
  • 2 tablespoons of extra virgin olive oil

Method:
Wash and slice the vegetables. Brush with olive oil and grill for about 5-6 minutes. Cut into bitesize pieces. Cook the pasta “al dente” in boiling water, drain it and pour it into the pan, add the vegetables and drizzle with a little olive oil. Stir gently to heat through. Season with black pepper and serve.

Tutto Bene Organic Mini Grissini recipes

Easy-Peasy Roasted Red Pepper Houmous!

Ingredients:

  • 1 can (250g) of chick peas
  • 1 roasted red pepper
  • 2 crushed garlic cloves
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 2 tbsp tahini

Method:
Put all of the ingredients into a food processor and blend until smooth. Keep in the fridge and serve as a dip to complement Tutto Bene Organic Mini Grissini.

Easy-Peasy Houmous!

Ingredients:

  • 1 can (400g) of chick peas
  • 1 garlic clove
  • Juice of half a lemon
  • 2 tbsp olive oil
  • 2 tbsp tahini

Method:
Whizz everything together in a blender until smooth – loosen with a little water if you like. If you don’t have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days. Keep in the fridge and serve as a dip to complement Tutto Bene Organic Mini Grissini.

Simple Guacamole

Ingredients:

  • 1 avocado – peeled, stones removed and chopped
  • Half a small red onion, finely chopped
  • 1 small clove of garlic, minced
  • 1 ripe tomato, chopped
  • Juice of half a lime

Method:
Mash the avocados in a medium serving bowl. Stir in the onion, garlic, tomato and lime juice. Keep in the fridge and serve as a dip to complement Tutto Bene Organic Mini Grissini.

Tutto Bene Parmigiano Reggiano recipes

PARMESAN AND ITALIAN HERB POPCORN

Ingredients:

  • 50g popcorn kernels
  • 3 tbsp extra virgin olive oil
  • 1 tbsp Italian herb seasoning
  • ½ tsp garlic granules
  • 3 x Tutto Bene Parmesan bites finely grated

Method:
In a bowl, mix 2tbsp extra virgin olive oil, the Italian herb seasoning and the garlic granules and set aside. Place a large saucepan on a medium heat and heat 1tbsp extra virgin oil oil. Add the popcorn kernels and toss in the oil to coat them. Place the lid on the saucepan and wait. Shake the pan every 20 seconds over the heat to stop the corn from burning. The popcorn is ready when the popping slows. Shake again and remove the lid – carefully! Put the contents in a bowl and add the herb mixture and the Parmesan. Toss in the flavourings. Enjoy straight away.

Lemon and Pea Risotto

Ingredients:

  • 300g Arborio (risotto) rice
  • 1 small onion (finely chopped) – about 100g
  • 1 clove garlic (crushed)
  • Zest and juice of a lemon (about 70ml)
  • 250g frozen peas
  • 950ml boiling water
  • 1 tsp vegetable stock powder (reduced salt if possible)
  • 4 x 15g sachet Tutto Bene Parmesan flakes
  • 2 tsp olive oil
  • Freshly ground black pepper

Method:
Heat the olive oil in a saucepan, add the garlic and onion and soften over a low heat. Meanwhile, dissolve the stock powder in the boiling water and set aside. Add the rice and mix until the rice has absorbed all the oil. Gradually add stock until the rice is cooked – you want the rice to absorb all the water. Add the Parmesan, peas and lemon (to taste). Cook until the peas have heated through.

Tutto Bene ‘Let’s Make it’ Quinoa Burger recipes

Tutto Bene quinoa burger wraps

Ingredients:

  • 4tbsp low fat natural or greek yoghurt
  • 1/3 cucumber
  • 120ml water
  • 1 x Tutto Bene burger mix
  • 5 x tortilla wraps
  • Salad of your choice

Method:
Grate the cucumber and squeeze out the water (great for little hands to do). Mix with the yoghurt. Set aside. Make Tutto Bene burgers as per the instructions but make them into 10 smaller patties rather than the usual 5. Place salad, yoghurt dip and 2 patties in each wrap for a delicious meal.