French Onion Pasta Bake

WP ingredients:

– 375g dried penne pasta

– 1tbsp olive oil

– 1 1/2 tsp dried thyme (1/2tsp is for seasoning)

– 30g french onion seasoning mix

– 2 tsp garlic granules (or 2 cloves garlic)

Other ingredients:

– 25g butter

– 2 large brown onions (diced)

-1/2 cup dry white wine

-300mL cream

-1 1/2cup grated cheese

– Added veggies of your choice

Step 1: Preheat the oven to 180°

Step 2: Cook pasta until almost cooked, then drain

Step 3: Heat butter and oil in a large frypan over medium heat. Cook onion, stirring occasionally for 10-15min, until browned. Add garlic and thyme, cooking for 30 sec.

Step 4: Add french onion mix, stirring to coat. Add wine, simmering until reduced by half. (Depending on the veggies add now or in the next step if they cook quickly e.g. spinach)

Step 5: Gradually stir in cream and season with pepper. Then add to pasta, thoroughly mixing to coat. Add pasta mixture to baking dish, top with cheese, and bake for 20-25min, or until cheese is melted and golden.

Step 6: Serve with sprinkled leftover thyme.

Baked Oat Meal

As winter is fast approaching this is the perfect winter warmer to start your day!

Ingredients from WP: 1/4 cup of maple syrup 2 cups of rolled oats 1 tsp baking powder 1/4 cup of choc chips 1 tsp of cinnamon 2 tsp of vanilla extract 2 tbs coconut oil

Ingredients from elsewhere: 2 cups of milk ( you can use any eg. almond, oat, dairy) 1 egg 1 banana smashed other desired fruit and fruit to top, I have used berries 🙂

Method 1. Combine the dry ingredients in a bowl. 2. Add in the wet ingredients and stir until combined 3. Pour into a baking dish, place desired fruit onto, and sprinkle with a few choc chips 4. Cook at ~160 C for ~ 50 mins or until bouncy to touch 5. Serve in a bowl with milk or cream!

Apple Pie Porridge

With the weather cooling down why not try this delicious Porridge recipe perfect for cool winter mornings. It is 

quick and easy to make and tastes so good!



1/3 cup rolled oats

1 large apple (peeled & chopped)

1 tbsp chia seeds

1 tsp ground cinnamon 

1/4 tsp ground ginger 

Pinch of salt 

1 to 1 1/2 cups of milk (dairy or nut)

1 1/2 tbsp maple syrup

1/2 tsp vanilla extract



In a medium sizes saucepan over medium heat, mix all the ingredients until well combined.


Cook over medium heat for 9-15 mins, stirring often.

When the mixture thickens and the oats soften it is ready! 


Serve with your favourite toppings.

I love apple and cranberries with a sprinkle of cinnamon 

Lentil Soup

Soup weather is here so we thought a winter warmer recipe would be perfect, plus this recipe is super easy and tasty!

1-2 tbsp Olive oil
2 cups diced onions
2 cups diced carrots
2 cups diced celery
plus these from Wasteless Pantry:

2 tsp garlic granules (or 2 fresh cloves)
1 cup of soup mix (mix of lentils, split peas and barley) or split peas
36g dried chicken or vegetable stock plus 2L water (or 8 cups of chicken or vegetable stock)
1 bay leaf
Salt and pepper

In a large saucepan, heat oil and cook onion, carrot, celery and garlic over medium heat until softened. Stir in soup mix or split peas, stock and the bay leaf.
Cover, reduce heat and simmer for 2.5 hours, stirring frequently.
Puree warm soup with a blender. Serve with crusty bread and garnish with some parsley and cream on top 😄

Hearty Winter Vegetable Soup

Will the weather cooling down, it is time for foods that nourish and keep us warm. This soup is quick, healthy and can be tailored to your own preferences very easily!

From Wasteless Pantry:

  • 1 tablespoon olive oil
  • 1/2 teaspoon dried garlic granules or flakes
  • 1 teaspoon sweet paprika
  • 4 teaspoon chicken stock powder
  • 1/2 cup couscous or elbow pasta
  • 1 tablespoon dried parsley flakes

From your local grocer:

  • 2 medium brown onions, chopped
  • 3 celery stalks, chopped
  • 3 medium potatoes, chopped
  • 2 large parsnips or a handful of green beans, chopped
  • 2 large carrots, chopped

  1. Heat oil in a large saucepan; cook onion, celery, garlic & paprika until onion softens.
  2. Add other chopped vegetables, stock and 1.5L water; bring to boil. Reduce heat; simmer covered for 15 minutes or until vegetables are tender.
  3. Stir in couscous and parsley; cook, uncovered 2 minutes or until couscous is tender. *If using elbow pasta instead of couscous then pop in after simmering vegetables for 5-10 minutes as they take longer to cook than the couscous.

This should serve 4 depending on appetites and you can always add more chicken stock & water if you like more liquid in your soup.

Feel free to substitute whatever hard type vegetables you have in the crisper that need using such as broccoli stalks, cauliflower or cooked beans (navy, kidney, lima, chickpea, etc). Also, this is a great opportunity to use up any stale bread you have for dunking in the soup.

Remember to portion out any leftovers, if you have them, and pop in the freezer for ready to go meals in the future!

Happy eating!

Recipe adapted from: The Australian Women’s Weekly Fast Soup book