Mushroom bourguignon pasta

Cooking Time 50 minutes


  • 4 shallots
  • 10 g dried porcini mushrooms
  • 2 portobello mushrooms
  • 50 g shiitake mushrooms
  • 100 g chestnut mushrooms
  • 15 g unsalted butter
  • olive oil
  • 1 large carrot
  • 2 cloves of garlic
  • 3 sprigs of fresh thyme
  • fresh bay leaf
  • 200 ml red wine
  • 1 tablespoon tomato purée


  • 5 g dried porcini mushrooms
  • 100ml double cream
  • salt, paper
  • Terraz pasta (ideally with Red Lentils Tagliatelle)


  1. Place the dried porcini in the bowl and cover with 100ml of boiling water, then set aside.
  2. Roughly chop the portobello mushrooms and halve any larger shiitake and chestnut mushrooms, leaving the small ones whole. Heat half of the butter with 1 tablespoon oil in a casserole pan over a medium heat. Fry the mushrooms in batches, until coloured but still firm, adding another tablespoon of oil between each batch. Tip the mushrooms into a bowl and set aside.
  3. Heat the remaining butter in the pan, peel the shallots, peel and cut the carrot into 2cm slices and fry for 8 minutes, or until the veg gets some colour, stirring occasionally. Peel and chop the garlic and add for the final 2 minutes.
  4. Add the thyme, bay and wine. Strain in the porcini liquid into the pan (keep 1/3 of liquid and porcini for a cream), roughly chop the porcini and add to the pan along with the tomato purée, then simmer for 25 minutes, or until the wine has reduced slightly and the veg are cooked through. Season to taste and fish out the thyme stalks and bay leaves.
  5. Stir the cooked mushrooms into the sauce along with any juices, heating through for a couple of minutes.
  6. Add the rest of the porcini mushrooms to the small pot with a cream, let it boil and mix it with a cream. Season it with a salt and pepper.
  7. Cook pasta in the boiling water for 6 minutes.
  8. Arrange the mushroom masterpiece and serve.


tagliatelle alla norma

Cooking Time 40 minutes


– 1 eggplant
– 2 cloves of garlic
– basil
– oregano
– 1 teaspoon of dried
crushed chili
– 1 tablespoon of capers
– 6 large tomatoes
– parmesan cheese
– olive oil, salt and pepper
– Terraz pasta



Cut the eggplant into cubes and season. Add them to
a preheated pan with olive oil and bake for 5 to 8 minutes
until they are golden brown. Add finely chopped garlic,
capers, chilli and oregano. After 2 minutes, add the
chopped tomatoes and cook covered for 15 minutes. Add cooked pasta, mix well and season. Serve with olive oil, basil and parmesan cheese.

Lentils tagliatelle with dill and broccoli

Cooking time 25 min


– a spoonful of pine nuts
– a spoonful of cashew nuts
– 1 large broccoli
– 1 clove of garlic
– lemon juice
– 100g dried mushrooms
– dill
– olive oil, pepper and salt
– Terraz pasta


Add nuts and salt to a bowl and crush with a pestle into small
pieces. Fry the mixture in a panfor a few minutes and leave aside. Boil the broccoli for 2 minutes in water, then mix in a blender with the garlic, dill, dried mushrooms and water. Be careful not to over-blend as we don’t want to create a fine
sauce. Pour the mixture into a pan with olive oil and let it
cook for 1-2 minutes. Add the cooked pasta, lemon juice and season with salt and pepper. Serve with dill and sprinkle with

Spirulina tagliatelle with avocado and spinach

Cooking Time 20 mins

Great recipe for spirulina pasta


– 1 clove of garlic
– 1 avocado
– a handful of pecans
– basil
– lemon juice
– goat cheese
– olive oil, salt and pepper
– Terraz pasta


Add garlic, avocado, nuts and basil to a blender and mix
into a fine sauce. Pour the sauce into a preheated pan
and let it heat up for a minute. Add cooked pasta and mix
well. If the sauce is too thick, add a few spoonfuls of the
boiled water from the pasta. Season the pasta with salt and
pepper, drizzle with lemon juice, mix well and serve with
olive oil and pieces of goat cheese on top.


Cooking Time 30 mins

Amazing and easy recipe. One of our favourite. 


1x Eggplant⁠
1x onion⁠
2x carrots⁠
1x zucchini⁠
3x garlic cloves⁠
1x chille pepper⁠
2dcl white dry wine⁠
6x bigger tomatoes⁠
200g Terraz Pasta⁠
Handful of basil⁠
Salt, Pepper, Olive oil⁠


Firstly we sliced eggplant to small cubes (1x1x1cm) and put into the hot pan with oil. We roast them until they will be golden brown (This will get rid of eggplant natural acidity). Once we have it we add thinly sliced onion and cube sliced carrots. We wait until they got soften and add cubed sliced zucchini together with garlic and little bit of basil for taste. After 2 minutes we pour wine into mixture and let alcohol evaporate for couple of minutes. Lastly we add fined chopped tomatoes and let cook for 20min on low heat.⁠

Meanwhile we make our pasta and when sauce is ready we add it for couple minutes there that they can absorb the sauce.⁠

We serve with parmesan, olive oil and basil.⁠



Cooking Time 20 mins.


1x Middle Sized Onion
200g Mushrooms (Champignon)
2x Gloves of Garlic
2x Spoon of Pickled Peppers
Handful of Tarragon
2dcl of Almond Cream (or regular one)
Terraz Pasta (200g)
Butter, pepper, salt


We start with putting thinly sliced onion into the hot pan with butter. Once it is golden we add  cutted mushrooms, garlic, peppers and little bit of tarragon. Once mushrooms are cooked (they loose one third up to half of their size)  we put cooked pasta and cream. We cook for 1-2 minutes for pasta to absorb the sauce and add salt and pepper.

We serve with parmesan cheese and tarragon.

Bon Apetit



Cooking Time 20 mins.



Half of onion
Two Cloves of Garlic
Handful of Parsley
4x Teaspoon of Capers
Tomato Puree
100ml Dry White Wine
Balsamic Winegar
5x bigger tomatoes
Terraz Pasta (200g)
Olive oil, pepper, salt


Firstly chop onion to small pieces and put it to preheated pan with olive oil. Once it is golden brown add chopped garlic with little bit of parsley and capers. Cook for 1-2min and add tomato puree with two splash of balsamic vinegar and wine. Wait up to 2min until alcohol is boiled out and chopped tomatoes. Season and let cook for 10min. Meanwhile cook your pasta in salty water and once it is ready add it to sauce for 1-2min to absorb all the flavours. 

Serve your pasta with rest of parsley, mozzarella and little bit of balsamic vinegar.

Love it?


Cooking Time 15 mins.

2x Cloves of garlic⁠
1x medium size zucchini⁠
4x table spoon of tahini⁠
Half of avocado⁠
Juice from half of lemon⁠
hand full of pine seeds⁠
200g Terraz pasta⁠
Oil, salt, pepper⁠

Start with adding pasta to boiling salted water. Put finely chopped garlic together with diced cut zucchini into preheated pan and cook for 3min. Once pasta is done add it to the pan, together with some of pasta water. Put tahini and chopped avocado to mixture and stir it well. If the pasta is too thick, add little bit of water. Finish it with seasoning, roasted pine seeds and lemon juice.⁠


Pasta alla vodka

cooking time 15 min

Wine and pasta are old classic. But did you hear about PASTA ALLA VODKA?

1x small onion
2x cloves of garlic
2x tbsp of tomato puree
25ml vodka
4x tomatoes
Hand full of basil
100ml of heavy cream (almond cream)
Olive oil
Parmesan for topping
Salt, pepper
200g of Terraz Pasta


2-3 portions

Add fined chopped onion to preheated oil in a pan. Once it is soften add chopped garlic and tomato puree and let it cook for 2min. Now, time for vodka – cook it for minute or two to get rid of alcohol, then add some of your basil, chopped tomatoes and cream. Cook your sauce for 10min. Add boiled pasta and let it absorb the sauce for a minute. Season and serve with olive oil, parmesan cheese and chopped basil on the top.