Vegetarian
Jamie Oliver's Super Green Spaghetti
Popular on Food52
20 Reviews
Nat P.
April 5, 2022
Easy, healthy and delicious. My kids love love love this recipe. I always add basil to the mix as well.
Sskepi
August 4, 2020
Love this recipe. I made it with gluten free spaghetti and added an jalapeño to the kale & garlic blend. So good, for those who like a little spice 😀😀
Jewelfish6
May 6, 2020
This recipe is a game changer for me. As I grew older I could not digest green leafy veg. But I found that if I baked them into chips I could digest them. Now with this pureed recipe I can eat more of my lovely super greens! We eat it at least once a week.
Annabanana2708
April 16, 2020
I LOVE this recipe. I make it regularly sometimes substitute the kale for spinach/courgette/broccoli. Anything green works brilliant. I've used cheddar cheese too if you don't have parmesan and it still came out green and creamy. Also very nice with linguine.
Annabanana2708
April 16, 2020
I LOVE this recipe. I make it regularly sometimes substitute the kale for spinach/courgette/broccoli. Anything green works brilliant. I've used cheddar cheese too if you don't have parmesan and it still came out green and creamy. Also very nice with linguine.
WoooPigSooie
January 5, 2020
This is as easy as it sounds and my kids (4 and 6) loved it. I doubled the parm in the blender and added a few Tbsp of pasta water to the blender. Made the sauce smooth. And I used chickpea pasta which worked well. And surprisingly - it *really* only took 30 minutes!
islandM
October 27, 2019
I made this recipe with slightly more garlic and yes, a good squeeze ioff lemon as suggested by others. It was lovely, creamy and very satisfying. The Colour us spectacular and I think this would go over well with children.
Stacey
October 5, 2019
Loved this! I watched this episode of his PBS show & he put some of the reserved pasta water right in the blender to thin out the sauce during that step, so that's what I did. Simple & yummy pasta perfection!
Jenica
June 25, 2019
Might be an amateur question, but why would you finely grate parmesan just to put it in a blender? Wouldn't the blender do that for you?
FrugalCat
April 24, 2019
I used spinach with a penne shape. Came out great. But one ounce of ricotta for 2 people? Ha. I used more like 4 ounces.
RoastedBeet
April 1, 2019
I loved this. I was a bit nervous about the amount of garlic so skimped a bit (using four cloves but basically doubling the kale) and wished I hadn't. I also tossed some pine nuts on top for crunch. Will try pistachios next time, and I might play around with a cheese other than ricotta.
Jsverige
February 23, 2019
Substituted arugula as it was all I had on hand and it was marvelous—peppery, punchy and so pretty!
Marinella
February 27, 2019
It was hard for me to not have the greens clumpy. Any tricks for the blender? The taste was amazing still!
nutcakes
October 9, 2019
On his show he mentions you can use other greens-- he mentioned spinach or even broccoli.
Jsverige
January 5, 2020
A Braun immersion blender will change your life and it’s such an affordable option for blitzing fibrous greens and achieving smooth saucey goodness etc...anyway that’s my tip.
Winness
February 22, 2019
Not a kale fan here. I suspect spinach would work? It looks beautiful and worthy of the first course for company.
Brinda A.
February 25, 2019
Spinach would very likely work, Cuocopazzo! Let me know if you end up making it that way.
nutcakes
October 9, 2019
yes, he mentioned spinach or broccoli on his show and someone else commented they used arugula.
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