Unripe Plantain Pasta

Meliza’s Plantain Pasta is made with two core ingredients:

• Fresh plantain
• Durum wheat

Allergen information: Contains WHEAT (GLUTEN).

The exact ingredient proportions and nutritional information are provided on the packaging supplied with each product.

Always check the packaging before preparing or consuming the product, particularly if you have a food allergy, intolerance or other dietary requirement.

If you are unsure whether the product is suitable for you, contact us at info@melizas.com before ordering.

Cooking and Storage

• Cook in boiling water for approximately 6 to 7 minutes, or until the pasta reaches your preferred texture.
• Stir occasionally during cooking and drain before serving.
• Store unopened pasta in a cool, dry place away from direct sunlight, moisture, strong odours and excessive heat.
• After opening, reseal the pack securely or transfer the pasta to an airtight container.
• Check the packaging for the batch code and best-before date.

Shelf Life

Meliza’s Plantain Pasta has a shelf life of 12 months or longer when stored correctly.

Always check and follow the best-before date printed on the packaging supplied with your order.

Questions About Ingredients or Allergens

If you need further product information before ordering, contact us at info@melizas.com.

If you or the person you are ordering for has a serious allergy:

• Read the allergen information on the relevant product page.
• Contact us before ordering if you need additional information.
• Check the packaging again before preparing or consuming the product.

Information Changes

Ingredients, suppliers, product specifications and packaging information may change.

We will update our website when confirmed product information changes. However, customers should always check the label on the product they receive before preparing or consuming it because the packaging contains the information applicable to that product and batch.

Every batch of Meliza's Plantain Pasta is built around texture as much as taste. It holds its shape when cooked al dente, carries sauce well thanks to its firm surface, and brings a subtly different character depending on the ripeness of the plantain used. Gold leans warm and gently sweet; Original leans earthy and savoury. Both are designed to behave like the pasta you already know how to cook — no special technique required — while introducing a genuinely new flavour dimension to a familiar format.

Ripe Plantain Pasta with Coconut, Lime and Chilli
A quick, weeknight-friendly dish that leans into the natural sweetness of Ripe.

• Cook 250g Ripe Plantain Casarecce Pasta according to pack instructions, 6 to 7 minutes, reserve a cup of the cooking water before draining.
• While it cooks, warm a tin of coconut milk in a pan with a crushed garlic clove, a thumb of grated ginger and a pinch of chilli flakes.
• Toss the drained pasta through the coconut sauce, loosening with a splash of the reserved cooking water if needed.
• Finish with a squeeze of lime, fresh coriander, and extra chilli flakes for anyone who wants more heat.

Unripe Plantain Pasta with Roasted Vegetables and Garlic Oil
A heartier, savoury dish that plays to Unripe's firmer bite.

• Roast a tray of mixed vegetables, peppers, courgette, red onion, with olive oil, salt and pepper until caramelised.
• Cook 250g Unripe Plantain Casarecce Pasta, 6 to 7 minutes, drain.
• Warm olive oil with sliced garlic and a pinch of chilli until fragrant, then toss through the pasta with the roasted vegetables.
• Top with grated parmesan or a plant-based alternative to keep it vegan.

Unripe Plantain Pasta with a Simple Tomato and Herb Sauce
A pantry-staple recipe for busy weeknights.

• Cook 250g Unripe Plantain Casarecce Pasta, 6 to 7 minutes, drain.
• Simmer a tin of chopped tomatoes with garlic, a pinch of sugar, salt and a handful of torn basil for 10 minutes.
• Toss the pasta through the sauce and serve with a drizzle of olive oil.

Family-Size Ripe and Unripe Mixed Bowl
Built for the "Family size, serves the whole table" idea already on your grid section, using both variants so everyone gets their preferred side of plantain.

• Cook 250g Ripe and 250g Unripe Plantain Casarecce Pasta separately, both 6 to 7 minutes.
• Prepare one simple sauce base, tomato and herb works well, that suits both.
• Combine both pastas in a large serving bowl so the table can see both colours side by side, letting each person's plate reflect their own preference.

This is a thoughtful meeting of West African roots and pasta tradition, made for modern kitchens where quality ingredients, convenience, and genuine discovery are all expected to sit on the same plate. It isn't plantain dressed up as something else, and it isn't pasta with a novelty twist — it's a genuine translation of a beloved ingredient into a format the world already knows how to enjoy.

Bring a large pan of salted water to a rolling boil. Add the pasta and cook for 7 to 8 minutes , stirring occasionally to prevent sticking, until al dente. Drain well and toss immediately into your sauce of choice while still warm, so the pasta absorbs flavour rather than sitting dry.

Store in a cool, dry place away from direct sunlight, the same as you would any dry pasta. Once opened, transfer any unused portion to an airtight container and use within the timeframe stated on pack. This applies identically across the whole range and doesn't need variant-specific wording.

One of the world's most loved ingredients, introduced through one of the world's most loved foods. Plantain is beloved across West Africa, the Caribbean and South America, comforting, celebratory, humble and elevated all at once, depending on how and where it's served. Pasta, meanwhile, is one of the most familiar foods on earth, eaten and understood in almost every culture and household. Meliza's was built on a simple idea: bring these two together, and you lower the barrier to discovering plantain without diluting what makes it special.