Recent social media posts
31/05/2026
retreat mode on with the super mama to be 🧘🏽♀️💛
starting off with an incredible veggies focaccia made with loads of grated veggies, herbs, yummy evo oil, organic flour and corn flour, topped with the most incredible italian tomatoes. this recipe definitely deserves a spot in the second ebook, what do you guys say? if you are coming on any retreats over the next few months you’ll definitely try this creation in person!
28/05/2026
fudgy cherry chocolate cake 🍒 a new entry in the second ebook with seasonal organic cherries, organic buckwheat flour, organic cacao and dark chocolate. even better from the fridge imo as the chocolate chunks remain crunchy and it feels perfect as a pick me up treat on hot summer days.
27/05/2026
the recipe testing for pasta & plants vol.2 has officially begun and honestly, there couldn’t have been a better way to start it than sharing a beautiful meal on the terrace with my family on a warm summer night. full hearts, very well-fed bellies, and the sweetest reminder that food is always about so much more than what’s on the plate. now i want to hear from you: what recipes or ideas would you love to see in the second ebook? comment below and send some love🫶🏾
ciao
your nomadic chef
Mi
21/05/2026
le prime copie stampate di pasta & plants vol.1 in italiano sono finalmente qui, e vederlo prendere forma “dal vivo” è una sensazione davvero unica. sarò sicuramente di parte, ma io le adoroooo. dopo mesi di ricette testate, modifiche, shooting, impaginazione e tantissimo lavoro (e mal di testa da ore dietro uno schermo 😆) dietro le quinte, poter finalmente sfogliare una copia fisica tra le mani della cucina della nonna lola fa un certo effetto. questo primo volume racchiude una cucina vegetale semplice e diciamo nato come “le ricette preferite dei ritiri” visto che tutti dopo gli eventi mi chiedevano varie ricettine. la cosa più bella per me è che questo è solo l’inizio: pasta & plants vol.2 è già un work in progress e arriverà da ottobre 2026 sia in versione digitale che stampata. ci saranno nuovissime ricette, un’introduzione a vari argomenti a me cari, ispirazioni dai miei viaggi e tanti piatti pensati per chi ama mangiare bene ma soprattutto sentirsi sempre al top e pieno di energie senza rinunciare a gusto, colore e atmosfera.
voi che ne dite?
vi piace questa versione stampata?
bacini da cremona,
Mi
16/05/2026
last dinner with the team in galapagos! thank you everyone for sharing so much love, cuddles, and grabbing seconds and thirds at dinners 😚🇮🇹❤️ food is a love language and i absolutely cherish with my whole self how it brings people together no matter the ethnicity, language barrier or beliefs.
to a more vegan and compassionate world friends,
see you in italy next!
chefs kisses
Micolina
11/05/2026
have you tried the magical peanut butter miso gingery sauce yet? it’s one of my kitchen staples that i make almost every week and keep in the fridge ready to go for easy meals and batch prep. i use it on salads, as a dipping sauce for spring rolls, drizzled over noodles, or simply with fresh crunchy veggies. slightly addictive in the best way!
recipe available in p&p recipe ebook vol. 1 🥜💞
07/05/2026
from p&p recipe ebook vol.1: eggy scrambled tofu of dreams 💛 a complete breakfast to keep you full and with stable energy throughout your morning. hot tip: the combination of firm and silken is key the resemble that runny scrambled eggs consistency. and of course black salt/umami salt/mushroom salt if you are aiming for close-to-identical egg taste.
29/04/2026
linguine dreams 💚 broccoli crema, sautéed broccoli, chilli-lemon zest-pine nuts pangrattato, evoo drizzle. cannot wait to be in italia in just over a couple weeks and eat pasta everyday! and hopefully get some new pasta inspos, yummmmm
love & pasta
Mi
23/04/2026
making dinner with mauri last night, speaking spanitalianish: a lot of hand gestures, a few confident words, many invented ones… and somehow we understood everything. this is exactly why i love food so much. it dissolves barriers and turns strangers into something that feels a little like home, anywhere i go. thank you mauri for sharing a piece of your world with me. i feel genuinely grateful for these moments of connection, even through my very questionable spanish. a little glimpse of our humble but heart-filled spread here in san cristóbal for the week on retreat with 🫶🏾
17/04/2026
raw lasagna: organic zucchini, sundried tomatoes sugo, macadamia ricotta, basil + rocket pesto, ox heart tomatoes, basil evoo. fresh, vibrant, and exactly what summer tastes like. already dreaming of recreating this with beautiful local italian produce in may. it might just deserve a spot in the second ebook… what do you think?
16/04/2026
ma buongiorno amici from miami 💚🍓
starting a little series of reels with some of the recipes you can find in p&p recipe ebook vol.1
this morning: super colourful chia pudding jars with the girls after a hot mat pilates class! i hope this series brings a bit of joy and inspires you to eat and live life in all the colours.
baci
Mi/Mimi/Micolina/Mico
27/03/2026
ciao amici, hoping our paths cross somewhere around the world soon. whether it’s over a shared meal, on a retreat, underwater or in nature. i can’t wait to connect, create, and share these next experiences with you.
see you out there
love & pasta
Mi/Micolina/Mimi/Mico
12/03/2026
sweet potato protein muffins 🍠🍫 available this week at ! made with steamed sweet potato, organic raw cacao, milk, sprouted pea and brown rice cacao protein, gf flour, with an homemade almond raw cacao glaze. so incredibly yummy and good for you ❤️🔥
22/02/2026
boat catering feedback after a few trips on pat’s boat.
the story: pat has glucose issues.
the mission: keep his blood sugar steady so his monitor doesn’t go wild mid-sail.
jokes aside, this is what we opt for in a balanced vegan diet for blood glucose control 🫶🏾
• low gi carbs eg sweet potatoes
• protein at every meal
• healthy fats to slow absorption
• loads of whole foods
result:
slower glucose release
better insulin sensitivity
steady energy
less inflammation
more heart support
a plant-based diet can absolutely be balanced and satisfy everyone. the results speak for themselves. and trust me when i say that pat is not even close to being a vegetarian. but he knows that is so good for him and the planet.
12/02/2026
pasta and plants quiches are a must for retreats, workshop and events. they show up after long mornings in the water, when everyone’s salty, hungry and happy.
this one was made on retreat with swimming with whales and so many more ocean friends in mo’orea, french polynesia. back at the villa, still in swimmers, we enjoy a relaxed lunch, filling but not heavy, easy to share between activities so full of core memories.
this one was made with local zucchini and finished with basil crema dollops on top. simple, packed with protein, seasonal, proper flavour. this year we’re heading back to paradise to swim with whales. the quiches are coming too, obviously. if you’ve joined a retreat or workshop before, you’ve got your cheeky discount for the ebook where the recipe lives. check the link in bio to find out more on life-changing ocean expeditions 🩵
10/02/2026
from the sailing catering days up in port stephens: the glorious papaya boats. filled with plant-based yoghurt, chia pudding enriched with super green powder, toasted coconut, kiwis from new zealand , and gf granola. you can find the recipe in the ebooks 🫶🏾
01/02/2026
snaps from the p&p ebooks soft launch gathering at home by 🧚🏼🩵 a table filled slowly by a full day of the most relaxing cooking (i simply adore cooking taking my time), familiar hands whipping up some of the recipes from the ebook, loads of hugs and bubbly joy. so much laughter between bites, quiet moments admiring the sun setting on bondi, endless stories shared alongside food. this book was born exactly like this. at home, unhurried, surrounded by love, shared nourishment and genuine connection.
nothing staged, nothing rushed. just people, food, words and a feeling of deep gratitude. feeling proud, held, and supported by my circle and everyone who is choosing p&p. i could have never imagined that this journey would have led me to this here and now. this year is staring huge and i am so ready for it 💫
29/01/2026
from p&p ebook, a retreat fave: salted coconut custard with toasted coconut shreds and passionfruit pulp 🥥 i adore serving this in glasses, flutes or to accompany a cake or crumble. and you, have you tried it yet?
26/01/2026
il libro digitale delle ricettine sane e golose di pasta & plants è live in italiano 💚 segui il link in bio o cerca direttamente su etsy.com o nell’app. spero lo amerai!
con tantissimo amore
Mi
21/01/2026
the english version of the book is now available on etsy (just follow the link on bio) 🫶🏾🧚🏼
this ebook is a collection of recipes that came together slowly: through shared meals, retreat kitchens, long conversations, endless travels, and all those moments where food became a way to connect.
if you’ve enjoyed a meal i made, travelled with me, or sat around a table together at some point, know that this book carries a little piece of that energy. it’s my way of saying grazie 1000 for being part of the journey, for the trust, the support, and the love and light you’ve shown along the way. i hope it becomes part of your everyday nurturing rituals, to show love to yourself and all other beings.
with love & intention
Mi
18/01/2026
the countdown is on! my ebook launches this friday 🫶🏾 it will be available through etsy.com as an instant PDF download - just follow the link in bio.
love & pasta,
Micol
08/01/2026
polpette dreams. recipe will be in P&P ebook 😍 countdown is on!
26/12/2025
limited edition menu available from 28/12 to 4/1 to celebrate the new year stress-free ❤️ order via whatsapp or dm and share it with your loved ones!
thank you for another festive season of pasta & plants, it wouldn’t be possible without your support.
Address
27/157 Blair Street
North Bondi, NSW
2026
To get to Blair Street in Sydney using public transport, you can take a train to Central Station and then transfer to a bus that stops near Blair Street. Alternatively, you can take a ferry to Circular Quay and then catch a bus or walk to Blair Street.
If you prefer driving, you can take the M1 motorway towards Sydney CBD and then follow signs for the nearest parking garage or street parking in the vicinity of Blair Street. Keep in mind that parking in the city can be limited and expensive, so it's advisable to arrive early or consider using public transport instead.
Opening Hours
| Monday |
9am - 5pm |
| Tuesday |
9am - 5pm |
| Wednesday |
9am - 5pm |
| Thursday |
9am - 5pm |
| Friday |
9am - 5pm |
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What people say
Located on Blair Street in Sydney, pastandplants is a delightful deli that offers a unique twist on traditional Italian cuisine with a focus on vegan options. The menu boasts an array of mouthwatering dishes that are not only delicious but also cater to various dietary needs.
One standout aspect of pastandplants is their commitment to creating a welcoming and inclusive environment. A recent social media post announced their search for a new barista, emphasizing the importance of experience, work rights, and a positive attitude. This dedication to building a strong team speaks volumes about the culture at this charming cafe.
In addition to their savory offerings, pastandplants also showcases their creativity through their cake creations. From rustic tarts filled with homemade custard to decadent chocolate drizzled delights adorned with fresh raspberries, each creation is a true work of art that reflects the passion and skill of the talented team behind the scenes.
Whether you're stopping by for a quick coffee or indulging in one of their seasonal menu items, pastandplants is sure to leave you satisfied and coming back for more. With friendly service and delectable food that caters to all tastes, this hidden gem in Sydney's culinary scene is definitely worth a visit.
