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Is anyone else still waiting for the day we magically turn into our mums… and can cook up a wild storm in the kitchen? 

Unfortunately for our partners, neither of us are domestic Goddesses. HOWEVER, while we’ve been stuck in ISO we’ve both become partial to home cooking and every night we’re in the kitchen creating easy, simple dishes for our families — using whatever we have in our pantries, fridges and veggie gardens. And I don’t want to brag, but we’re getting kind of good at it! 

So what goes best with ISO? Pasta! Derr. 

We took it upon ourselves to create  our own recipes that surprise and delight both Lauren’s fiancé and my husband and two crazy monkeys! 

And as a mama, you know you’re onto a winning recipe when your kids don’t request to smother your cooking in ketchup! 

So, please get messy in the kitchen, and try our pasta recipes. And we’d love to steal yours too!

1. Lauren’s romantic pasta for two, using whatever she had in her kitchen that day…

Creamy Chicken, Pea and Bacon Penne


500g San Remo Penne 

Olive oil

1 x red onion

2 spring onions

1 tsp of minced garlic

1 x 500g pack of chicken breast (cut into bite-sized pieces)

1 tsp of G-Fresh Mixed Herbs

Lemon juice

White wine

1 cup of frozen peas

8 cherry tomatoes (quartered)

Fresh basil leaves

200ml of sour cream

300g bacon pieces

Salt and Pepper



In a large pot, bring water to the boil, add salt and cook your pasta until al dente. Reserve some pasta water and set aside. 

In a saucepan over medium heat, add olive oil and sauté the spring onion, red onion, garlic and bacon until it starts to soften and caramelise.

Dry the chicken with paper towel (to help it get crispy), and then add the chicken to the pan and cook until golden and crispy. Add the G-Fresh Mixed Herbs while the chicken is browning. Once it’s slightly golden, add in the lemon juice and white wine. 

Toss through the frozen peas, cherry tomatoes and basil. Once they are warmed through, add sour cream and toss to coat all the chicken and veggies.

Add your cooked pasta along with some pasta water (this helps to coat everything). Toss well. 

To serve, seperate into bowls and add cracked black pepper and parmesan on top.


2. Hayley’s two-step Warm Spiral Salad. Left overs are a must and can be re-purposed the next day by adding a tin of tuna — turning it into a delicious cold pasta salad, perfect for the whole fam. 

Warm Spiral Salad with Feta, Olives, Basil and Tomato


500 grams San Remo Large Spirals 

1 packet of Danish feta (I like lots of cheese) 

A handful of drained Kalamata olives — I used Leabrook Farms Australian Kalamatas 

Bunch of fresh basil

2 punnets of cherry tomatoes, halved 

Olive oil

G-Fresh Salt and Pepper (to taste)


In a large pot, bring water to the boil, add salt and cook your pasta until al dente.

Cut up your tomatoes and drain your olives. 

Pour your cooked pasta while it’s still hot into a large serving bowl and add in your fresh tomatoes, olives, crumble up Danish feta, basil leaves and then mix it all together. The cheese will soften and ooze onto the fresh hot pasta. Add salt and pepper to taste. Serve warm.

We’d LOVE to see your pasta recipes. Maybe we can put them all together and make one big ISO PASTA COOKBOOK?

Hayley x

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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