3. – Use regular broccoli, by all means – finely chop the stalk and add it to the mix at the beginning, keeping the cute little florets until the end. 2. Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. One you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling. A little extra grating of Parmesan is always nice, and a big salad on the side. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly. You can easily turn this into a gratin. – Finely chopped white or red onions would work in place of the spring onions and the leek. 8. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you. – If you don’t have any Parmesan, try a different cheese in its place, make it work for you. veryone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Are you sure you want to mark this comment as inappropriate? Trim the leek, halve it lengthways, wash it, then finely slice. Put a large, non-stick, shallow casserole pan on a medium heat. 2. 6. Trim the leek, halve it lengthways, wash it, then finely slice. Trim and slice the spring onions. Finely slice the broccoli stalks, reserving the tips. Use regular broccoli, by all means – finely chop the stalk and add it to the mix at the beginning, keeping the cute little florets until the end. Jamie Oliver to shoot the rest of his new series at home on an iPhone, Evening Standard would like to keep you informed about offers, events and updates by email, please tick the box if you would like to be contacted, 1 large handful of Tenderstem broccoli spears, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. 4. Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly. Finely slice the broccoli stalks, reserving the tips. This fast, simple and delicious dish is straight from Jamie's Keep Cooking and Carry On series. Finely chopped white or red onions would work in place of the spring onions and the leek. Tips: You can easily turn this into a gratin. One you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling. You want to use around 500g of veg in total, or more if you’ve got it! 3. 5. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Dinner, sorted: Jamie’s fresh pasta & sauce range, 6 spring onions, 1 leek, 1 large handful of Tenderstem broccoli spears, 2 cloves of garlic, 100 g frozen spinach, 2 large handfuls of frozen peas, 450 g dried pasta, 50 g Parmesan cheese , plus extra to serve, optional: fresh herbs , to serve. Read our full mailing list consent terms here. I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together. You can find our Community Guidelines in full here. You can add any green veg you have: kale, cabbage, broad beans, runner beans, green beans. I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. Add the frozen spinach and peas, then add a pinch of sea salt and black pepper. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes. Peel and finely chop the garlic and add to the pan. During the dark days of early lockdown Jamie Oliver brought one truly galvanising subject to our TV screens; cheap but delicious food.Having had a brief break from filming programmes, the celebrity chef came back in 2020 with Jamie: Keep Cooking and Carry On, in response to Coronavirus. EASY SWAPS: 9. Drain the pasta and broccoli, and tip it into the sauce. Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes. One you’ve tossed the pasta and sauce together, tip it into an ovenproof frying pan or dish, sprinkle over some stale breadcrumbs or grated cheese, and pop under a hot grill for a few minutes, until golden and bubbling.