Nigella Lawson launches ‘creamy dreamy’ peanut-butter pasta recipe for only £1.03 a head

Nigella is teaming up with Ocado to launch new recipes, including peanut-butter pasta (Ocado )
Nigella is teaming up with Ocado to launch new recipes, including peanut-butter pasta (Ocado )

With the cost-of-living increase on many people’s minds, TV chef Nigella Lawson has come up with a novel and delicious way to help many Britons.

Partnering with Ocado, Lawson will be launching a range of exclusive recipes to help feed a family of four for no more than £1.25 per portion.

The new range and initiative is “designed to help the nation make the most out of their store cupboards this autumn and beyond,” Ocado said.

The recipes will be released in the upcoming year, with her latest, a peanut-butter pasta dish, already making headlines.

What’s in Nigella’s peanut-butter pasta?

The “creamy dreamy’’ dish is said to be a favourite in Lawson’s household. It combines peanut butter, dried thyme, and garlic pasta to make a budget-friendly recipe.

Described as a ‘store cupboard stalwart’, this dish, which takes 20 minutes to cook, will set you back just £1.03 per portion.

“I can’t deny that the idea of making a sauce for spaghetti with peanut butter might sound alarming – not least for Italians! – but I can promise you it has an appeal that goes beyond peanut butter fans,” Nigella wrote on the recipe online for Ocado.

Ingredients include:

  • One 240g pack baby spinach

  • One tbsp fine salt, plus ¼ tsp for the sauce

  • 320g spaghetti

  • 75g smooth peanut butter

  • Two large garlic cloves, minced

  • One tsp dried thyme

  • Half tsp chilli flakes

  • Half unwaxed lemon, juiced, plus wedges to serve

  • One large pinch of paprika, for dusting (optional)

How to make Nigella’s peanut-butter pasta?

Bring 2.5 litres of water to a boil and place the spinach in a colander. Once the water is boiling, add one tablespoon of fine salt, then stir.

Add pasta to the water and cook for two minutes while stirring, and then remove the pasta from the heat. Cover the pan with a lid, and continue to cook pasta for eight minutes. Once eight minutes are up, use around 500 ml of the pasta liquid, using either a jug or mug. Drain the pasta into the spinach-filled colander.

Place the pan back on the heat and add the peanut butter with 125 ml of the pasta water, stirring well.

Add minced garlic, dried thyme, chilli flakes, and two tablespoons of lemon juice, and a quarter-tablespoon of salt to the peanut butter, and keep stirring.

Add another 125 ml of pasta water until the texture is smooth. Then add the pasta and spinach and keep stirring. Add in more pasta water, stirring vigorously yet carefully. Add seasoning to taste and serve hot.

For more information on the recipe visit, Ocado.