This Nigella Peanut Butter Pasta recipe is a delightful dish made with baby spinach, spaghetti, smooth peanut butter, garlic, thyme, chili flakes, lemon juice, and a pinch of paprika. This easy recipe only takes 30 minutes to make and can feed 4 people.
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What Makes This Recipe So Satisfying
- Creamy And Nutty. The combination of smooth peanut butter and baby spinach creates a creamy and nutty flavor profile that is both satisfying and delicious.
- Quick And Easy. With a total preparation time of just 30 minutes, this recipe is perfect for busy individuals or those looking for a hassle-free meal option.
- Versatile And Customizable. You can easily customize this recipe by adding your favorite ingredients such as grilled chicken, shrimp, or roasted vegetables to enhance the flavors and make it your own.
- Healthy And Nutritious. Packed with nutritious ingredients like spinach and garlic, this recipe offers a healthy dose of vitamins, minerals, and antioxidants, making it a guilt-free choice for a satisfying meal.
What Is Nigella Peanut Butter Pasta Recipe?
Nigella Peanut Butter Pasta is a creamy and nutty food that is made with baby spinach, spaghetti, smooth peanut butter, garlic, thyme, chili flakes, lemon juice, and a pinch of paprika. It got its name from the famous chef Nigella Lawson, who made this tasty dish more well-known.
Nigella Peanut Butter Pastan Ingredients
- 1 240g pack of baby spinach
- 1 tbsp fine salt, plus ¼ tsp for the sauce
- 320g spaghetti
- 75g smooth peanut butter
- 2 large garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp chili flakes
- ½ unwaxed lemon, juiced, plus wedges to serve
- 1 large pinch of paprika, for dusting (optional)
Instructions For Nigella Peanut Butter Pasta
- Fill a big pan with a tight-fitting lid with 2.5L kettle-boiled water. On a big stove, re-boil the water. Break open the package of baby spinach leaves with gusto and pour them into a large colander in the sink.
- Take a clean, thin tea towel to the stove. Add 1 tbsp of acceptable salt to hot water to fizz it up. After it subsides, stir it, add the pasta, and swirl with a pasta fork to soak it. After the water boils again, simmer for 2 minutes, tossing often to detangle and declump the spaghetti. After 2 minutes, move the pan to a nearby burner, cover it with a tea towel, and clamp on the lid for 8 minutes while you prepare the additional ingredients.
- Remove the cover and tea towel, mix the spaghetti, and scoop off 500ml of the starchy pasta cooking liquid using a jug or mug to make the sauce luxuriously creamy. A strand of pasta should taste almost done but still have a little of sharpness.
- Drain the pasta into the spinach-filled colander, wilting the leaves, and return the pan to the stove, leaving the colander in the sink. Add 125ml of the pasta cooking water to the warm pan and whisk in the peanut butter. It may appear gritty and scary, and the curdled clumps will make you fear something is amiss. It hasn’t! As you whisk in the chopped garlic, dried thyme, chili flakes, 2 tsp lemon juice, and 1/4 tsp salt, a pale, herb-flecked emulsion will form. Slowly add another 125ml of pasta water.
- To properly mix the spag‘n’spinach, swirl and toss in the pan with two forks. As the pasta drinks up the reserved pasta water, add a little at a time, stirring vigorously but carefully. You shouldn’t have over 50ml left, but you may use it all. Serve spinach in equal amounts after tasting it for seasoning. Paprika can be sprinkled on each bowl. If you have half a lemon remaining, slice it thinly and offer each individual a wedge to squeeze while eating.
Recipe Tips
- For Nigella Peanut Butter Pasta to be creamy, use smooth peanut butter.
- Depending on how spicy you like it, you can add more or fewer chili flakes.
- The recipe already calls for salty peanut butter and salt in the sauce, so be careful with the salt.
- So that the spaghetti doesn’t get too soft when it’s mixed with the sauce, cook it until it’s al dente.
- If you want the sauce to be thicker, add less water when you mix the peanut butter and the other ingredients.
- Try adding things like grilled chicken, shrimp, or roasted veggies to change the taste and make the dish more interesting.
What To Serve With Peanut Butter Pasta?
Nigella Peanut Butter Pasta goes well with many different sides. Some choices are a side salad, garlic bread, roasted vegetables, grilled chicken, or a refreshing fruit salad.
How To Store Peanut Butter Pasta?
- In The Fridge. Traditional Nigella Peanut Butter Pasta can be refrigerated for three days in an airtight container. To avoid drying out, add water or broth when reheating pasta.
- In The Freezer. Before freezing Traditional Nigella Peanut Butter Pasta, let it cool. Avoid freezer burn by removing air. Freeze it for 3 months.
How To Reheat Peanut Butter Pasta?
- On The Stovetop. To prevent drying, add water or broth to the pasta in a saucepan. Stir occasionally over medium-low heat until hot.
- In The Microwave. Cover the pasta in a microwave-safe dish with a lid or plastic wrap. Stir every 30 seconds to heat.
- In The Oven. Bake at 350°F (175°C). Cover spaghetti with foil in an oven-safe dish. Bake for 15-20 minutes until hot.
FAQs
How Can I Make The Sauce More Creamy And Smooth?
To make the sauce more creamy and smooth, add a splash of pasta cooking water or milk while mixing the peanut butter sauce.
How Do I Prevent The Pasta From Becoming Too Sticky?
To prevent the pasta from becoming too sticky, make sure to cook it al dente and rinse it with cold water after draining to remove excess starch.
What Protein Options Can I Add To Make It A Complete Meal?
To make it a complete meal, add protein options like grilled chicken, shrimp, tofu, or edamame to Peanut Butter Pasta.
What Other Vegetables Can I Add To Peanut Butter Pasta?
You can add various vegetables such as bell peppers, broccoli, carrots, or snap peas to Peanut Butter Pasta for added texture and flavor.
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Nigella Peanut Butter Pasta Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 800mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugars: 4g
- Protein: 15g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Peanut Butter Pasta
Description
This Nigella Peanut Butter Pasta recipe is a delightful dish made with baby spinach, spaghetti, smooth peanut butter, garlic, thyme, chili flakes, lemon juice, and a pinch of paprika. This easy recipe only takes 30 minutes to make and can feed 4 people.
Ingredients
Instructions
- Fill a big pan with a tight-fitting lid with 2.5L kettle-boiled water. On a big stove, re-boil the water. Break open the package of baby spinach leaves with gusto and pour them into a large colander in the sink.
- Take a clean, thin tea towel to the stove. Add 1 tbsp acceptable salt to hot water to fizz it up. After it subsides, stir it, add the pasta, and swirl with a pasta fork to soak it. After the water boils again, simmer for 2 minutes, tossing often to detangle and declump the spaghetti. After 2 minutes, move the pan to a nearby burner, cover it with a tea towel, and clamp on the lid for 8 minutes while you prepare the additional ingredients.
- Remove the cover and tea towel, mix the spaghetti, and scoop off 500ml of the starchy pasta cooking liquid using a jug or mug to make the sauce luxuriously creamy. A strand of pasta should taste almost done but still have a little of sharpness.
- Drain the pasta into the spinach-filled colander, wilting the leaves, and return the pan to the stove, leaving the colander in the sink. Add 125ml of the pasta cooking water to the warm pan and whisk in the peanut butter. It may appear gritty and scary, and the curdled clumps will make you fear something is amiss. It hasn’t! As you whisk in the chopped garlic, dried thyme, chili flakes, 2 tsp lemon juice, and 1/4 tsp salt, a pale, herb-flecked emulsion will form. Slowly add another 125ml of pasta water.
- To properly mix the spag‘n’spinach, swirl and toss in the pan with two forks. As the pasta drinks up the reserved pasta water, add a little at a time, stirring vigorously but carefully. You shouldn’t have over 50ml left, but you may use it all. Serve spinach in equal amounts after tasting it for seasoning. Paprika can be sprinkled on each bowl. If you have half a lemon remaining, slice it thinly and offer each individual a wedge to squeeze while eating.
Notes
- For Nigella Peanut Butter Pasta to be creamy, use smooth peanut butter.
- Depending on how spicy you like it, you can add more or fewer chili flakes.
- The recipe already calls for salty peanut butter and salt in the sauce, so be careful with the salt.
- So that the spaghetti doesn’t get too soft when it’s mixed with the sauce, cook it until it’s al dente.
- If you want the sauce to be thicker, add less water when you mix the peanut butter and the other ingredients.
- Try adding things like grilled chicken, shrimp, or roasted veggies to change up the taste and make the dish more interesting.
Nigella Peanut Butter Pasta