Nomato and bacon spaghetti with basil

  • Gluten free spaghetti for 3-4 servings
  • 6 bacon rashers
  • Bellygoodness nomato sauce
  • Small bunch basil, finely chopped
  • Salt & pepper
  1. Pre heat grill and line your grill pan with baking foil. Add bacon rashers and grill for approx. 12-15 mins, turning halfway.
  2. Cook spaghetti according to instructions, then drain thoroughly and rinse in cold water. Return to the pan then add Nomato sauce, stirring through to coat.
  3. Once cooked, chop bacon into small pieces and add to pasta along with chopped basil. Stir to combine.
  4. Serve and enjoy!

Tortilla chips with Nomato dip

  • Bellygoodness nomato sauce (half pouch for dipping!)
  • Large bag corn tortilla chips
  1. Open pack of tortilla chips and dip into nomato sauce.
  2. Serve dip either hot or cold!! Easy, right?!

Nomato and goats cheese bruschetta

  • Bellygoodness nomato sauce
  • Sourdough bread 4-8 slices according to size
  • Goats cheese, crumbled
  • A few basil leaves, finely chopped
  1. Toast your sourdough bread.
  2. Spread with nomato sauce on each slice, sprinkle with crumbled goats cheese and finely chopped basil.
  3. Enjoy! That was easy wasn’t it!

Nomato baked eggs

  • Bellygoodness nomato sauce
  • 110g red or yellow pepper, finely sliced
  • 80g asparagus, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp olive oil
  • 2 medium/large eggs
  • 1 tbsp water
  • 18g parsley and coriander, roughly chopped
  • Sourdough bread
  • Salt and pepper
  1. Heat oil in medium pan on medium-low heat.
  2. Add peppers, asparagus and cook for 3-4 minutes before adding dry spices. Stir to coat vegetables in spices.
  3. Add Nomato sauce and stir in with 1 tbsp water and cook for a further 2-3 minutes.
  4. Stir in chopped parsley and coriander, leaving enough for garnish and then make two small holes for your eggs.
  5. Crack the eggs into the holes and bake with a lid on the pan until the egg is required consistency.
  6. Sprinkle with the rest of the chopped herbs and serve with sourdough bread.

Bellygoodness lasagne

  • 1 500gm pack of beef or turkey mince
  • 1 stick celery, finely sliced or some finely chopped fennel
  • Orgran Gluten free lasagne mini sheets
  • 1 pouch Bellygoodness nomato sauce
  • 1 pouch Bellygoodness white sauce
  • A little olive oil for frying
  • Grated cheese of your choice
  1. Preheat oven to 180.
  2. Heat olive oil in medium pan and fry mince until cooked through , stirring frequently.
  3. Add celery or fennel and continue cooking for a further 5 mins.
  4. Drain off most of the meat juices and add Nomato sauce, stirring thoroughly. Leave to heat through for 3-4 mins.
  5. In a lasagne dish, layer half of the meat mixture, followed by the lasagne sheets to cover completely.
  6. Spread half of the white sauce pouch over the lasagne sheets, spreading evenly, followed by the remaining meat mixture.
  7. Repeat with second layer of lasagne sheets and the rest of the white sauce
  8. Finally sprinkle with grated cheese of your choice.
  9. Bake in a preheated oven for approx 30 mins or until lightly browned all over