Nigella Peanut Butter Pasta

Right, I’ll be honest: the first time I heard “peanut butter pasta,” I nearly deleted the entire internet. It sounded like a sad accident in a student flat — something involving one too many glasses of cheap red and no groceries left but a jar of Skippy and half a packet of spaghetti.

But then came Nigella. Effortlessly glamorous, spoon in hand, swirling that glossy peanut sauce like she’s always known better than us. And suddenly it wasn’t a crime against carbs — it was dinner.

This Nigella Peanut Butter Pasta is… well, it’s a bit of a mad genius move. Creamy, slightly spicy, lemony, earthy — with baby spinach melted in like you tried (barely). The pasta carries it all like a blank canvas with good taste. Best part? It’s on the table in 30 minutes flat. Honestly, I’ve faffed around longer with a toastie.

If you’re still skeptical, I get it. But trust me — this one’s earned its place in my weeknight lineup, and my kitchen’s seen some things.

Ingredients List

• 1 x 240g pack of baby spinach — just dump it in the colander and let the pasta do the work.
• 1 tbsp fine salt — yes, a full tablespoon for the pasta water. Be brave.
• 320g spaghetti — I’ve used linguine too, in a pinch. Soba is wild but kind of good.
• 75g smooth peanut butter — not crunchy, unless you want a gritty sauce (ask me how I know).
• 2 large garlic cloves, minced — because peanut butter without garlic is just sandwich material.
• 1 tsp dried thyme — adds a warm, herby background.
• ½ tsp chili flakes — more if your mouth likes drama.
• ½ unwaxed lemon, juiced — trust me, this is what makes the whole thing sing.
• ¼ tsp salt — a little extra seasoning for the sauce.
• 1 large pinch paprika (optional) — only if you like a smoky moment at the end.

How To Make It

1. Fill a big pan with 2.5L of water, bring it to a rolling boil, and toss in your 1 tbsp of salt. Go on, don’t flinch.
2. Add the spaghetti and give it a swirl so it doesn’t clump together like a teenage dance. Boil it for exactly 2 minutes.
3. Then — here’s the weird part — turn off the heat, cover the pan with a clean tea towel, and pop a lid on. Let it sit for 8 minutes. Trust the process.
4. Meanwhile, chuck your spinach into a colander set in the sink. No steaming, no pans. Just… wait.
5. When the pasta’s had its time, scoop out 500ml of that starchy water (don’t skip this bit), then drain the pasta right over the spinach. Steam = instant greens.
6. Pour 125ml of that pasta water back into the pot. Add the peanut butter and whisk like you’re slightly worried about it. It’ll look lumpy and awful at first. Ignore that.
7. Add the garlic, thyme, chili flakes, lemon juice, and the ¼ tsp of salt. Stir it like it owes you money. Slowly, it’ll become smooth.
8. Add another 125ml of water and keep stirring. Taste it — if it doesn’t make you raise an eyebrow, keep going.
9. Tip in the pasta and wilted spinach. Toss it like you’re on telly and there’s a camera over your shoulder.
10. Add more pasta water as needed until it’s glossy and silky, not claggy. Be patient — this sauce wants love, not speed.
11. Divide into bowls. Dust with paprika, if you’re feeling flashy. Add a lemon wedge per person, and casually drop Nigella’s name when you serve it. Instant credibility.

Side note: I once poured the peanut butter into boiling water before taking the pan off the heat. Ended up with a sauce that looked like baby food. Don’t be me.

Common Mistakes

Why is my sauce grainy or oily?
You probably didn’t add enough hot water or whisk it properly. Keep stirring — it’ll come together. Looks awful before it looks amazing.

Why does my pasta taste bland?
You forgot the lemon juice or didn’t salt the pasta water enough. Acid and seasoning — the unsung heroes.

Can I use crunchy peanut butter?
You can, but I wouldn’t. I tried it once. My jaw was sore from all the chewing.

Why is the spinach mushy?
You cooked it separately, didn’t you? Naughty. Just drain the hot pasta over it and let the heat do its thing.

Why is my pasta soggy?
You left it sitting in water too long. Passive cooking only works if you time it. Eight minutes, lid on — no more.

Storage And Reheating Tips

Fridge:
Keeps 3 days easily. It will thicken into peanut pasta clay, so add a splash of water before reheating.

Freezer:
Technically yes, but the sauce might get a bit mealy. Still edible, just not date-night ready.

To Reheat:

• Stovetop: Splash of water or veg broth, low heat, stir till silky again.
• Microwave: 30-second blasts with stirring. Cover it or it’ll splatter like Jackson Pollock.
• Oven: 175°C, covered dish, 15–20 minutes. Overkill, but works.

What To Serve With It

• Garlic bread — Because carbs on carbs is what makes the world go round.
• Cucumber & sesame salad — Light, cold, crunchy — the peanut butter pasta’s opposite twin.
• Grilled tofu or chicken — Adds protein and turns it from snack to full meal.

FAQ Section

Can I make this gluten-free?
Yep! Just use gluten-free pasta. Everything else is naturally GF — even the smug feeling afterward.

Can I use almond or cashew butter instead?
Sure can. Almond gives it a toasty vibe. Cashew makes it creamier. Just don’t go chunky.

Is it spicy?
Only mildly. Chili flakes are totally adjustable. Start low, taste, and go up if you fancy.

Is this dish vegan?
It is! Just check your pasta ingredients. No dairy, no eggs, no problem.

Try More Recipes:

• Nigella Turkey And Ham Pie
• Nigella Mushroom Lasagna
• Nigella Cottage Pie