Another Glorious Green Pasta
Following on from last week’s veg-boosting recipe, we’re back with another vibrant green pasta to keep you feeling fresh, just in time for an indulgent weekend (Easter is creeping closer, after all!)
This week’s recipe is a vivid, verdant number that packs in an impressive 400g of greens, gets a big flavour boost from umami-rich miso, and is laced with fennel and chilli for a little extra magic. The silky sauce hugs orecchiette beautifully, and the whole thing comes together in under an hour. It’s one of those dishes that delivers on all fronts: simple, satisfying, and seriously green.
We love sharing these weekly recipes with you, and don’t forget, our weekly pasta menu is live on our Instagram stories!
The recipe
Miso Butter Greens Pasta
- Serves
- 4
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
Ingredients
- 60g unsalted butter (dairy or vegan)
- 5 garlic cloves, chopped
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 100g broccoli, chopped
- 400g greens (like spinach or cavolo nero, if you can find it)
- ¾ tsp salt
- 2½ tbsp white miso paste
- 3 tbsp extra-virgin olive oil
- 500g orecchiette
- Chilli oil or extra-virgin olive oil, to finish
Method
- In a medium saucepan, melt the butter over medium heat. Once bubbling, add garlic, fennel seeds, and chilli flakes. Cook for 2–3 minutes, stirring, until fragrant and just golden, it should smell a bit like garlic bread.
- Add the broccoli, greens, salt, and 250ml water. Give it a good stir (it might seem full, but it’ll cook down!), cover, reduce the heat, and simmer for 8–10 minutes, stirring occasionally, until everything’s tender.
- Transfer the mixture to a blender or food processor. Add the miso and olive oil and blend until smooth, scraping down the sides as needed. Add a little water (around 4 tbsp) to get a silky sauce.
- Rinse out the pot and refill with water (no need to salt, it’s already got plenty of flavour). Bring to a boil and cook the pasta according to the package. Just before draining, reserve a mugful of the starchy pasta water.
- Drain the pasta, return to the pot, and stir through the sauce. Add a few spoonfuls of the reserved water (6–8 tbsp) to loosen the sauce and get it glossy. Season to taste.
- Serve on a platter and finish with a drizzle of chilli oil or olive oil.
- Tom and the Earl team x
OrecchietteButterVegetarianVeganSpicy