Italian Dishes Improved With Sachili

Italian Dishes Improved With Sachili

If you love Italian food but aren’t sure where to start when it comes to making food at home, we’ve put together three really easy and tasty meal ideas for you to try. Our recipes are based on traditional Italian dishes, but we know most popular Canadian food loves to include something a little different, so we’ve improved them by recommending a dash of one of our Sachili flavour toppings.

Here are three uniquely gourmet ways to impress your friends and inspire confidence in your home-cooked meals.

Here’s something really simple to start you off:

Level 1 Gourmet Chef

Sachili Pasta


Whole-grain pasta

1/4 cup salt

Sachili Mild Oil

Parmesan cheese


  • Fill a large pot with water and lots of salt and bring to a boil. Cook pasta in water for 8-10 minutes or until cooked.
  • Drain pasta and toss in Sachili Mild Oil until pasta is fully coated. Top with grated parmesan cheese and serve.

Here is something a little more complex:

Level 2 Gourmet Chef

Cauliflower Leek Pasta with Vegan Parm



1 small head of cauliflower, chopped into bite-sized florets

1 leek chopped

2 tbsp olive oil

1/4 tsp sea salt

1/8 tsp black pepper

1/3 cup nutritional yeast

1/4 cup pre-sliced natural almonds

1/2 tsp garlic powder

227g package of gluten-free spaghetti

1/4 cup chopped basil for garnish

1-2 tsp Sachili Original


  • Preheat oven to 375F.
  • Line a baking sheet with parchment paper.
  • Put cauliflower florets and leeks on baking sheet and drizzle with olive oil, sprinkle with sea salt and black pepper.
  • Roast for 30 minutes, mixing with a spatula halfway through or until cauliflower is tender when poked with a fork.
  • Meanwhile, make the vegan parm! Add nutritional yeast, sliced almonds and garlic powder to a coffee grinder and grind until combined. Set aside.
  • Cook gluten-free spaghetti according to the directions on the box.
  • Drain and rinse pasta and divide into 2-4 servings.
  • Top with the roasted cauliflower and leeks, the vegan parm, and chopped basil, and sprinkle with Sachili Original.

*If you do not have a coffee grinder, simply mix nutritional yeast, sliced almonds and garlic powder in a bowl. You will have a nice crunchy texture with the sliced almonds!

Here is one more slightly complex recipe. Don’t be afraid to try it it’s worth the effort!

Level 3 Gourmet Chef

Melenzane di Parmigiano



3 large firm aubergines

olive oil (enough for 2 or 3 generous splashes in the pan)

1 onion

½ a bulb of spring garlic or 1 clove of regular garlic

1 heaped teaspoon of dried oregano

1 teaspoon of Sachili Original Flavour Topping

2x400g tins of quality plum tomatoes or 1kg fresh ripe tomatoes

wine vinegar

1 bunch of fresh basil (30g)

3 large handfuls of parmesan cheese (freshly grated)

2 handfuls of dried breadcrumbs

a few sprigs of fresh oregano

150g buffalo mozzarella (optional)


  • Preheat a griddle pan or barbecue.
  • Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
  • Place a large pan on medium heat with 2 or 3 generous splashes of olive oil, add the onion, garlic, Sachili Original Spice and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
  • If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
  • Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
  • Grill the aubergines on both sides until lightly charred–you’ll need to work in batches.
  • Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
  • Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of parmesan.
  • Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the parmesan. Tear over the mozzarella (if using).

Bake at 190°C/375°F/gas 5 for 30 minutes or until golden, crisp and bubbly–it’s best eaten straight away, but it can also be served cold. 

Enjoy your home-cooked meals, compliments of Sachili, your very favourite gourmet flavour topping!

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