12 Best jamie oliver 15 minute Meals Pasta Recipes

Craving a delicious pasta dinner but short on time? You’re in the right place! We’ve gathered 15 of Jamie Oliver’s best pasta recipes from his “15-Minute Meals” cookbook. From creamy carbonara to zesty seafood linguine, these dishes are designed to be quick, easy, and absolutely packed with flavour. Get ready to find your new weeknight favorite!

1. Pasta Pesto with Garlic & Rosemary Chicken

A fresh take on a classic! Homemade pesto is paired with juicy, flattened chicken cooked with fragrant garlic and rosemary.

SERVES 4 | 581 CALORIES

Ingredients:

• Chicken: 2 skinless chicken breasts (200g each), 1 tsp fennel seeds, 2 sprigs of fresh rosemary, rapeseed oil, 4-5 cloves of garlic, 1-2 fresh red chillies, 8 cherry tomatoes.
• Pasta & Pesto: 250g green beans, 1 big bunch of fresh basil, 50g blanched almonds, 50g Parmesan cheese, 2 tbsp extra virgin olive oil, 1 lemon, 1 clove of garlic, 300g fresh lasagne sheets, 200g baby spinach.

How to Make It:

1. Flatten the chicken and season with salt, pepper, fennel seeds, and rosemary. Fry in a hot pan with oil, whole garlic cloves, and chillies until golden and cooked through. Boil the green beans in a separate pan.
2. Make the pesto by blending basil, almonds, Parmesan, olive oil, lemon juice, and a garlic clove. Use a little of the bean cooking water to loosen it up. Slice the lasagne sheets and add them to the bean pot to cook for a few minutes. Add the tomatoes to the chicken pan.
3. Stir the spinach into the pasta pan, then drain everything (saving some cooking water). Mix the pasta, beans, and spinach with the pesto, using splashes of cooking water to make it silky. Serve the pasta topped with the sliced chicken and tomatoes.

2. Crab Bolognese with Crunchy Fennel Salad

A light and sophisticated twist on bolognese, using sweet crabmeat in a beautiful tomato sauce.

SERVES 4 | 673 CALORIES

Ingredients:

• Pasta & Sauce: 1 red chilli, 1 carrot, 2 spring onions, 2 cloves of garlic, 1 tsp fennel seeds, 2 anchovy fillets, ½ bunch of fresh basil, 2 fennel bulbs, olive oil, 320g dried spaghetti, 1 lemon, 300g crabmeat (brown and white), white wine, 700g passata.
• Salad: 2 little gem lettuces, ½ bunch of fresh mint, 1 lemon, Parmesan cheese, 1 tbsp extra virgin olive oil.

How to Make It:

1. Start the spaghetti cooking. In a food processor, blitz the chilli, carrot, spring onions, garlic, fennel seeds, anchovies, and basil stalks until fine. Sauté this mixture in a pan with olive oil.
2. Add lemon zest, the brown crabmeat, a splash of wine, and the passata to the pan. Simmer. For the salad, thinly slice the fennel bulbs and lettuce and mix with fresh mint, lemon juice, and Parmesan shavings.
3. Stir the white crabmeat and fresh basil into the sauce. Drain the spaghetti (saving some cooking water) and toss with the sauce. Serve immediately with the crunchy fennel salad on the side.

3. Sausage Fusilli with a Creamy Garden Salad

A hearty and rustic pasta dish. Crispy sausage is broken up into a rich and savory red pepper and tomato sauce.

SERVES 4 | 622 CALORIES

Ingredients:

• Pasta & Sauce: 4 good-quality sausages, olive oil, 1 large red onion, 1 tsp fennel seeds, 4 jarred red peppers, 4 sprigs of fresh rosemary, 4 cloves of garlic, 320g dried fusilli, 3 tbsp balsamic vinegar, 350g passata.
• Salad: 1 soft round lettuce, 100g baby spinach, 1 punnet of cress, 2 tsp English mustard, 3 tbsp fat-free natural yoghurt, 1 lemon, 1 bunch of fresh chives.

How to Make It:

1. Cook the sausages on a griddle pan until crispy. In a food processor, blitz the red onion, fennel seeds, and red peppers. Fry this mixture in a large pan with garlic.
2. Cook the fusilli according to packet instructions. Add balsamic vinegar and passata to the veggie pan and let it simmer. Arrange the salad leaves on a platter.
3. Make the dressing by mixing mustard, yogurt, and lemon juice. Drain the pasta (saving some water) and toss it with the sauce. Top with the chopped crispy sausage and fresh chives. Serve with the salad.

4. Chorizo Carbonara with Catalan Market Salad

A Spanish-inspired twist on carbonara, using spicy chorizo instead of bacon for a smoky kick.

SERVES 4 | 603 CALORIES

Ingredients:

• Salad: 25g pine nuts, 2 heads of chicory (red and green), 2 clementines, 100g baby spinach, 4 sprigs of fresh mint, 45g Manchego cheese, 2 tbsp sherry vinegar, 2 tbsp extra virgin olive oil, 1 tsp honey.
• Pasta: 320g dried penne, 70g chorizo, 1 red chilli, 2 sprigs of fresh rosemary, olive oil, 4 cloves of garlic, 1 large egg, ½ a lemon, 2 tbsp fat-free natural yoghurt.

How to Make It:

1. Toast the pine nuts in a dry pan and set aside. Cook the penne. Prepare the salad by mixing chicory leaves, sliced clementines, spinach, mint, and the toasted pine nuts.
2. In the same pan, fry the sliced chorizo, chilli, and rosemary with garlic until golden.
3. In a bowl, beat the egg with lemon juice, yogurt, and grated Manchego cheese. Drain the pasta (saving some water), then take the chorizo pan off the heat and toss the pasta in. Quickly mix in the egg sauce—the heat from the pasta will cook it. Loosen with a splash of pasta water if needed. Serve with the salad.

5. Winter Squash Penne with a Chopped Salad

A creamy, comforting, and healthy pasta sauce made from butternut squash and chickpeas.

SERVES 4 | 635 CALORIES

Ingredients:

• Pasta: 1 vegetable stock cube, 1 butternut squash (neck end only), 1 onion, 1 tsp fennel seeds, 1 small dried red chilli, ½ bunch of fresh sage, 1 tin (400g) of chickpeas, 320g dried penne, 20g Parmesan cheese, ½ bunch of fresh flat-leaf parsley.
• Salad: 3 ripe tomatoes, ½ a cucumber, 4 spring onions, 2 little gem lettuces, ½ bunch of fresh mint, 1 ripe avocado, 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 20g feta cheese.

How to Make It:

1. In a food processor, blitz the chopped squash, onion, fennel seeds, chilli, and sage. Cook this in a pan with vegetable stock and a tin of chickpeas (with their juice).
2. Cook the penne. Prepare the salad by chopping the tomatoes, cucumber, spring onions, lettuce, and mint, then mashing in the avocado. Dress with olive oil and balsamic, and top with feta.
3. Use a stick blender to blitz the squash sauce until it’s as smooth as you like. Stir in grated Parmesan. Drain the pasta and toss with the sauce. Serve topped with fresh parsley.

6. Simple Spaghetti with a Tomato & Creamy Curd Salad

A super simple, flavor-packed spaghetti dish with broccoli, anchovies, and chilli. Ready in no time!

SERVES 4 | 553 CALORIES

Ingredients:

• Pasta: 320g dried spaghetti, 300g tenderstem broccoli, 1 red chilli, 8 anchovy fillets, 4 cloves of garlic, 2 sprigs of fresh rosemary, 1 lemon.
• Salad: 500g ripe mixed-colour tomatoes, a few sprigs of fresh basil, extra virgin olive oil, 1 tbsp balsamic vinegar, 1 lemon, 125g low-fat cottage cheese.

How to Make It:

1. Cook the spaghetti. For the salad, mix chopped tomatoes with basil, olive oil, and balsamic. In a separate bowl, mix cottage cheese with lemon zest and juice, then top with the tomatoes.
2. In a large tray or pan over a medium-high heat, fry the broccoli, sliced chilli, anchovies, garlic, and rosemary in olive oil.
3. Drain the pasta (saving some water) and toss it directly into the tray with the broccoli. Add a squeeze of lemon juice and a splash of cooking water to make it shiny. Serve with the tomato salad on the side.

7. Sausage Gnocchi with a Warm Kale & Bean Salad

Soft, pillowy gnocchi in a spicy sausage ragù. This is the ultimate comfort food, balanced with a warm and healthy kale salad.

SERVES 4 | 526 CALORIES

Ingredients:

• Gnocchi: 4 spicy sausages, 2 tsp fennel seeds, 2 sprigs of fresh rosemary, 125ml Chianti wine, 200g tenderstem broccoli, 700g passata, 400g gnocchi, 2 tbsp fat-free natural yoghurt.
• Salad: 2 rashers of bacon, olive oil, 40g blanched hazelnuts, 1 tsp maple syrup, 200g fine green beans, 300g mixed greens (like kale).

How to Make It:

1. Squeeze the sausage meat out of its skins into a hot pan with fennel seeds and rosemary. Break it up and cook until browned. In another small pan, fry sliced bacon and hazelnuts until golden, then add maple syrup.
2. Boil the green beans and mixed greens until tender, then drain. Add wine to the sausage pan and let it bubble away. Then add the broccoli and passata and simmer.
3. Cook the gnocchi in the same water the greens were in. When they float, they’re done. Toss the cooked greens with a simple vinaigrette and top with the crispy bacon and nuts. Drain the gnocchi and toss with the sausage sauce. Serve with a drizzle of yogurt.

8. Chicken Cacciatore Spaghetti

A rustic “hunter’s-style” chicken stew, turned into a delicious pasta sauce with mushrooms, pancetta, and olives.

SERVES 4 | 613 CALORIES

Ingredients:

• Chicken & Sauce: 4 skinless, boneless chicken thighs, olive oil, 250g mixed mushrooms, 4 rashers of smoked pancetta, 2-3 sprigs of fresh rosemary, 2 anchovy fillets, 2 jarred red peppers, a handful of black olives, 2 cloves of garlic, 1 red chilli, 60ml Chianti wine, 700g passata, 1 bunch of fresh basil.
• Pasta: 320g dried wholewheat spaghetti, 30g Parmesan cheese.

How to Make It:

1. In a large pan, fry chunks of chicken until golden. Add chopped mushrooms, sliced pancetta, rosemary, anchovies, torn peppers, and olives. Cook until everything is golden.
2. Cook the spaghetti. To the chicken pan, add crushed garlic, sliced chilli, wine, and passata. Simmer and stir in most of the basil.
3. Drain the pasta (saving some water) and toss it with the sauce. Serve topped with the remaining basil and grated Parmesan.

9. Fettuccine with Smoked Trout, Asparagus & Peas

An elegant and creamy pasta dish that feels truly special. The smoky trout pairs beautifully with the fresh spring vegetables.

SERVES 4 | 687 CALORIES

Ingredients:

• Pasta: 1 bunch of spring onions, 1 bunch of asparagus, olive oil, 300g frozen peas, 1 big bunch of fresh mint, 1 tbsp plain flour, 500ml semi-skimmed milk, 320g dried fettuccine, 250g hot-smoked trout, Parmesan cheese.
• Salad: 2 heads of chicory, 1 little gem lettuce, fresh tarragon, 2 tsp Dijon mustard, 1 tsp honey, 1 tbsp extra virgin olive oil, 1 lemon, 1 tbsp fat-free natural yoghurt.

How to Make It:

1. In a pan, sauté sliced spring onions and asparagus stalks with peas and mint. Stir in flour, then slowly add milk to create a sauce. Cook the fettuccine.
2. Prepare the salad by mixing chicory, lettuce, and fresh herbs. Make the dressing by whisking mustard, honey, olive oil, lemon juice, and yogurt.
3. Blend the asparagus sauce until smooth. Return it to the pan on low heat, then flake in the smoked trout and add the asparagus tips. Drain the fettuccine and toss with the creamy sauce. Serve with the salad.

10. Chicken Pasta with a Herby 6-Veg Ragù

A fantastic way to pack veggies into your meal! This rich ragù is loaded with six different vegetables and served with golden chicken.

SERVES 4 | 620 CALORIES

Ingredients:

• Ragù: 1 large leek, 1 stick of celery, 1 carrot, 1 courgette, 3 jarred red peppers, olive oil, 8 sprigs of fresh thyme, 700g passata.
• Pasta: 320g dried wholewheat fusilli, 2 skinless chicken breasts (150g each), 3 rashers of bacon, ½ red chilli, 4 cloves of garlic, 2 sprigs of fresh rosemary, 2 bay leaves, 1 tbsp pine nuts, balsamic vinegar, Parmesan cheese.

How to Make It:

1. In a food processor, finely chop the leek, celery, carrot, courgette, and peppers. Sauté this mixture in a large pan with thyme. Cook the fusilli.
2. In a separate frying pan, cook diced chicken until golden. Add sliced bacon, chilli, garlic, rosemary, bay leaves, and pine nuts to the chicken and fry for another minute.
3. Stir the passata into the vegetable pan and simmer to create the ragù. Drain the pasta and toss with the vegetable sauce. Serve topped with the chicken and bacon mixture and a grating of Parmesan.

11. Broccoli Pasta with a Chopped Garden Salad

A vibrant green pasta dish where broccoli becomes part of the sauce. It’s healthy, clever, and absolutely delicious.

SERVES 4 | 644 CALORIES

Ingredients:

• Pasta: 320g dried orecchiette, 1 bunch of fresh basil, 1 tin (50g) of anchovies in oil, 1 lemon, 2 cloves of garlic, 1 dried red chilli, 30g Parmesan cheese, 1 large head of broccoli, 50g pine nuts.
• Salad: 2 carrots, 1 ripe avocado, 3 ripe mixed-colour tomatoes, 2 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 70g rocket.

How to Make It:

1. Cook the pasta. In a blender, make the sauce by whizzing basil, anchovies, lemon zest and juice, garlic, chilli, and Parmesan until smooth. Cut the broccoli florets off and add them to the pasta pot to cook.
2. Make the salad by grating the broccoli stalk and carrots. Mash in the avocado and add chopped tomatoes. Dress with oil and vinegar, then toss with rocket.
3. Toast the pine nuts in a dry pan until golden. Drain the pasta and broccoli (saving some water) and toss with the green sauce in a large bowl. Serve topped with the toasted pine nuts.

12. Prawn Linguine with a Sicilian Fennel Salad

A taste of Sicily! This pasta is full of flavor with prawns, saffron, and cinnamon, topped with crunchy breadcrumbs.

SERVES 4 | 562 CALORIES

Ingredients:

• Breadcrumbs: 2 slices of rustic bread, 2 cloves of garlic, extra virgin olive oil.
• Pasta: 320g dried linguine, 1 red chilli, 4 anchovy fillets, a pinch of cinnamon, a pinch of saffron, 360g raw peeled tiger prawns, 2 cloves of garlic, 500g passata, 1 lemon, 30g Parmesan cheese, fresh basil.
• Salad: 1 fennel bulb, ½ a celery heart, 1 bunch of fresh mint, 1 lemon.

How to Make It:

1. Make breadcrumbs by blitzing bread and garlic in a food processor, then toast them in a hot pan until golden. Set aside. Cook the linguine. For the salad, thinly slice the fennel, celery, mint, and a whole lemon and toss together.
2. In the same pan, gently fry chopped chilli, anchovies, cinnamon, saffron, and prawns. Add garlic and passata, and bring to a simmer.
3. Squeeze lemon juice into the sauce, then use tongs to move the cooked pasta directly into the sauce pan. Add grated Parmesan and toss to coat. Serve topped with the toasted breadcrumbs and fresh basil, with the fennel salad on the side.