bioagros βιολογικά προϊόντα - Cooking

Category: Appetizers

Legumes pasta, Semi dried tomatoes, Sea salt and garlic... and voilà! The most delicious pasta you have ever eaten!


- 250g organic Red Lentils Fusilli Bioagros

- 3-4 tbsp. organic semi dried tomatoes Bioagros

- Olive oil

- “Mesolongi” Sea salt Bioagros

- Grated chilly

- 1- 2 garlic cloves



  1. We clean 1 - 2 garlic cloves and smashed them. In a large pan add some olive oil and garlic (do not turn hot plate yet).
  2. Boil the Red Lentils Fusilli in salted water.
  3. Meanwhile, cut the tomatoes into small pieces.
  4. The Red Lentils Fusilli are ready in 4 minutes, so in 2-3 minutes turn on the hot plate to which we have the garlic.
  5. After the oil has been burned, cook the garlic for 1-11/2 minutes.
  6. Drain the pasta, add them to the pan and mix well.
  7. Add tomatoes and chilly.



Category: Appetizers


  • Olive oil
  • 1 onion
  • 3 organic potatoes Bioagros
  • 2 garlic cloves, chopped
  • 4 organic carrots Bioagros
  • 1 cabbage in slices
  • 1 liter water or vegetable broth
  • Arugula, chopped
  • Salt
  • Pepper
  • Pomegranate seeds



  1. Heat the oil up in a soup pot and add the vegetables. Cook for 5 minutes.
  2. Add the lettuce and cook for another few minutes. Then, add the water or the vegetable broth and boil. Once boiled, simmer for 10-12 minutes or until the cabbage becomes tender.
  3. We turn off the heat and let the soup in pot for 10 minutes.
  4. Finally, add the finely chopped arugula and blend the soup into the mixer for a smooth texture and a velvet soup.
  5. Serve the vegetable soup with pomegranate seeds.
Category: Salads


For 4 servings:

250g red lentil rotini pasta
2 small onions, chopped
2-3 cloves garlic, mashed
1/2 green bell pepper
1 carrot, sliced
1 vegetable bouillon cube
2 tbsp olive oil
500g tomato sauce
1 cup of the broth that we boiled the rotini pasta
White wine (optional)
Fresh basil, chopped
Salt and pepper
Sweetener (optional)


Prepare the pasta according to the package instructions, adding a vegetable bouillon cube and salt.
In a large nonstick pan, add the olive oil and sauté the onions, garlic, pepper and carrot for about 4-5’ minutes.
Add wine and when evaporates add the broth too.
Add tomato sauce and water if needed. Season with salt, pepper and oregano. If your sauce it’s too sour, add some sweetener. (Continues at the 1st comment)
Boil for about 20’ minutes, stirring from time to time. 10 minutes before it’s ready add the basil and mix well.
Combine the pasta with the sauce and you are ready to serve! Enjoy!

Recipe by @healthytasteland