Spinach, garlic, double cream and Parmesan make a rich pasta sauce with a pinch of nutmeg. Includes fresh and frozen spinach options and an optional blended finish.
Read more...
Oil-packed sun-dried tomatoes simmered with onion, garlic and vegetable stock, then finished with cream and Parmesan. Leave chunky or blend half for a smoother base.
Read more...
Full-fat coconut milk simmered with red curry paste, garlic, ginger and chili, with lime and soy sauce or tamari. Includes an optional peanut or almond butter variation.
Read more...
Soaked cashews make the creamy base; nutritional yeast, lemon and Dijon add savory depth. Blend smooth, serve with pasta or freeze portions for another meal.
Read more...
Ground beef or a beef-and-pork mixture simmered with tomatoes, onion, carrots and celery. Includes red wine or beef stock, a 1½–2 hour simmer and an optional dairy finish.
Read more...
Crisp bacon or pancetta with egg yolks, Parmesan, cream and garlic. A carbonara-style sauce with a gentle-heat method, optional white wine and texture notes.
Read more...
Tinned tomatoes simmered with onion, garlic, dried oregano, basil and a bay leaf. A tomato sauce for pasta, pizza or baked dishes, with an optional smooth finish.
Read more...
Golden mixed mushrooms, fresh thyme and double cream make a pasta sauce to prepare ahead. Keep it chunky or blend half for a smoother finish.
Read more...
Ricotta, double cream and Parmesan make a rich pasta sauce with lemon zest and juice. Includes gentle heating, optional herbs and reheating notes.
Read more...
Fresh basil, toasted pine nuts, Parmesan and lemon make a pesto to prepare ahead. Includes a walnut option, freezer portions and ideas beyond pasta.
Read more...
Roasted red peppers and garlic blended with tomatoes and smoked paprika. Includes peeling instructions, an optional creamy finish and portioning for another meal.
Read more...
Tinned tomatoes simmered with sliced garlic and olive oil, finished with fresh basil. Keep the sauce chunky or blend it, with an optional creamy variation.
Read more...