This is one of my kid's favourite! They love conchiglie pasta and the courgettes taste is not overpowering and ideal for the whole family.

It is also a favourite of mine as it really takes little time and effort! Win-win!


In a frying pan, put a little organic EVO oil and a clove of garlic.

Add two big grated courgettes, remove the garlic and cook for 15 minutes.

In the meantime cook the pasta in a separate saucepan.

Drain the pasta but keep a spoonful of cooking water

Add the pasta and the spoonful of cooking water to the frying pan with courgettes.

Mix the courgettes with the pasta in the frying pan for a couple of minutes.

The pasta is ready to serve! My kids love it with a sprinkle of parmesan on top. 😋

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This is my go to dish when I have little time and lots of veggies in the fridge.

You can use any seasonal vegetables you have. In the picture I used red peppers, carrots, cawliflower, parsnips, onions and a couple of leaves of cavolo nero.


Put the vegetables in a frying pan with a little oil, a clove of garlic and a splash of water. Season with a bit of salt, pepper, turmeric and any herbs you have handy.

Cook the vegetables for 15 minutes or until soft

Bring water to boil in a saucepan and add the pasta. Cook for 6 minutes for al dente.

Tip the pasta in the frying pan and mix with the vegetables. Serve with a bit of extra virgin olive oil and gomasio (sesame condiment) or parmesan on top.

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This recipe is very easy and a great dish for entertaining ( I know, not very much of that in 2020!) or to get fussy eaters to have their beetroots! The plate looks fun, yummy and so out of ordinary.

NOTE: The very first step is to boil the beetroot. Although only one is needed in the recipe, I normally boil all the beetroots I have at disposal and make some side beetroot and feta salad or beetroot filo pastry with the others.


Boil the beetroot with skin on ( but pre rinse it if it s straight from the farm!), then once it is cooked take the skin out.

Cut the boiled beetroot in small chunks.

Put a little extra vergine olive oil in frying pan, together with garlic and chopped almonds, toast for a bit and then add the beetroot chunks and season.

In the meantime boil the water and cook the pasta.

Save a bit of the boiling pasta water when draining the pasta.

Blend the beetroot sauce with a hand blender, adding a little bit of pasta water to make it creamier.

Mix it with the pasta and serve it either with grated almonds or some feta 😋

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