Jamie Oliver Green Pasta

You know that kind of pasta that makes you feel smug just by looking at it? Like, “Yes, I made this and yes, it’s packed with veg and no, I don’t miss the cream or meat one bit”? That’s this. Green pasta. The kind that feels a bit like a spring clean for your plate.

I made this one Sunday afternoon when I was just over it — heavy stews, cheesy bakes, the whole lot. I wanted something that felt fresh but still cozy. And there it was: this gloriously green, herb-kissed pasta that tastes as good as it looks. Bonus: my fridge was half empty and it still came together beautifully.

Why You’ll Love It

• It’s basically a salad disguised as pasta — win-win.
• Packs in loads of greens without tasting “too healthy”.
• You can blitz it smooth or leave it chunky depending on your mood.
• Comes together in one pan + one pot = less washing up (yes please).
• Perfect for batch cooking — leftovers are gold the next day.
• It makes you feel like you’ve got your life together (even if you don’t).

Ingredients

• 6 spring onions
• 1 leek
• 1 large handful of tenderstem broccoli spears
• Olive oil
• 2 cloves garlic
• 100g frozen spinach
• 2 large handfuls frozen peas
• 450g dried pasta (penne or shells are fab)
• 50g Parmesan, Grana Padano or veggie alternative, grated
• Extra virgin olive oil
• Optional: fresh herbs like basil, parsley, or mint

How to Make It

Start soft with the veg:

Trim and slice your spring onions and leeks. Chop up the broccoli stalks (save the florets for later). Get a big shallow pan on medium heat with a good glug of olive oil and toss everything in — plus the garlic, finely chopped.

Add your frozen greens:

Tip in the spinach and peas. Season with salt and pepper. Let it all cook down gently for 10–15 minutes, stirring now and then — you want soft, not mush.

Boil the pasta:

Cook your pasta in salted boiling water. Add the broccoli florets in the last 2 minutes. Don’t forget to scoop out a mug of starchy pasta water before draining — lifesaver for saucing.

Blitz or don’t:

Now comes your call — leave the sauce chunky, blitz it smooth, or somewhere in between. I usually give it a quick blend with a stick blender so it’s creamy but still has bits.

Bring it together:

Tip the drained pasta and broccoli into the sauce. Add a splash of that pasta water, the Parmesan, and a tablespoon of extra virgin olive oil. Toss it all like you mean it.

Finish strong:

Scatter over some fresh herbs if you’ve got them. Taste. Add salt, pepper, maybe more cheese (always more cheese). Plate it up and serve with a leafy salad or warm bread.

Common Mistakes and How to Dodge Them

Why’s my sauce watery?
Too much pasta water or not enough simmering. Let it cook down a bit or blitz it longer to thicken up.

It tastes a bit bland — help!
You probably need more salt or lemon juice. Frozen spinach and peas need a flavour boost — go bold with seasoning.

My pasta’s stuck together.
Toss it straight into the sauce after draining. If it sits too long, it clumps. Been there.

Do I need a blender for this?
Not at all! A potato masher or just your spoon can do the job if you’re going rustic.

Storage and Reheating

Store any leftovers in an airtight container in the fridge — good for up to 3 days. It reheats nicely in a pan with a splash of water or a drizzle of olive oil.
Microwave? Yep, works too — just cover and stir halfway.
You can freeze the sauce on its own, but skip freezing the pasta unless you’re really in a pinch. Texture gets a bit meh.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?
Absolutely. Just double the amount — it wilts down to nothing.

Is it vegetarian?
Use a veggie-friendly Parmesan-style cheese and you’re golden.

What pasta shape works best?
Shells, fusilli, penne — anything that catches the sauce. I once used orecchiette and it was a dream.

Can I add protein to it?
Sure! Toss in some cooked chicken, prawns, or a poached egg on top.

Nutrition Facts (Per Serving)

• Calories: ~420
• Fat: 14g
• Carbs: 58g
• Protein: 17g
• Sodium: 280mg
• Sugar: 4g