Jamie Oliver Pregnant Pasta is made with spring onions, carrot, celery, fresh red chillies, higher-welfare sausages, fennel seeds, dried oregano, olive oil, dried penne, garlic, balsamic vinegar, chopped tomatoes, and fresh basil. This easy jools Pregnant Pasta recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Pregnant Pasta Recipe Is From Jamie’s 30-minute Meals Cookbook By Jamie Oliver.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Pregnant Pasta Recipe:
- Delicious and Flavorful: The combination of high-quality sausages, fennel seeds, and fresh basil creates a rich and savory dish that is full of flavor.
- Easy to Make: This recipe uses simple ingredients and straightforward steps, making it perfect for both beginner and experienced cooks.
- Quick and Convenient: With a total cook time of about 30 minutes, you can have a delicious meal ready in no time, ideal for busy weeknights.
- Nutritious: Packed with vegetables like carrots, celery, and spring onions, this pasta dish is both tasty and healthy.
- Family-Friendly: The mild spice from the red chillies and the hearty sausage mixture make it a hit with both kids and adults.
🧅 Jamie Oliver Pregnant Pasta Ingredients
- 4 spring onions
- 1 carrot
- 1 stick of celery
- 1–2 fresh red chillies
- 6 higher-welfare sausages (approx. 400g)
- 1 heaped teaspoon fennel seeds
- 1 teaspoon dried oregano
- Olive oil
- 500 g dried penne
- 4 unpeeled cloves of garlic
- 4 tablespoons balsamic vinegar
- 1 x 400 g tin of chopped tomatoes
- A few sprigs of Greek basil or regular basil
- Parmesan cheese, for grating
🥘 How To Make Jamie Oliver Pregnant Pasta
- Prepare the Vegetables: Trim the spring onions, carrot, and celery. Roughly chop all the vegetables, then blitz in a food processor with the chillies (stalks removed).
- Mix the Sausage Mixture: Add the sausages, fennel seeds, and oregano. Pulse until well mixed, then spoon the mixture into a large frying pan on high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking and stirring while you prepare the other ingredients.
- Cook the Pasta: Fill a large deep saucepan with boiling water. Season well, then add the penne and cook according to packet instructions, with the lid askew.
- Prepare the Sauce: Crush the garlic cloves into the sausage mixture and stir in the balsamic vinegar and chopped tomatoes. Add some starchy cooking water from the pasta to loosen if needed.
- Combine and Serve: Drain the pasta, reserving about a wineglass worth of the cooking water. Add the pasta to the pan of sauce and stir gently, adding enough of the cooking water to achieve a silky consistency. Taste and adjust seasoning. Transfer to a large serving bowl, and serve hot with grated Parmesan and a few basil leaves.
💠Recipe Tips
- Pulse Ingredients Right: When using a food processor, chop the ingredients finely but don’t make them into a paste. This keeps the sauce’s texture nice.
- Cook Pasta Just Right: Cook the penne until it’s just firm (al dente). This keeps the pasta from getting too soft in the sauce.
- Save Pasta Water: Always save some of the water you cooked the pasta in. Adding it to the sauce makes it smooth and silky.
- Fresh Basil and Parmesan: Use fresh basil leaves and good Parmesan cheese for the top. It makes the dish taste and look better.
🥗 What Pairs Nicely With Pregnant Pasta?
This Pregnant Pasta goes well with a green salad, garlic bread, roasted vegetables, or steamed broccoli. It also can be served with a caprese salad, crusty bread, sautéed spinach, or marinated olives.
🎚 How To Store Leftovers Pregnant Pasta?
- Refrigerate: Store the pasta in an airtight container in the fridge for up to 3 days.
- Freeze: Place the pasta in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Pregnant Pasta?
- In The Oven: Preheat the oven to 180°C (350°F). Place the pasta in an oven-safe dish, cover with foil, and bake for 20 minutes or until heated through.
- In The Microwave: Place the pasta in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat the pasta in a saucepan over medium heat, adding a splash of water or olive oil to prevent sticking. Stir occasionally until heated through.
FAQs
My Sauce Is Too Thick, What Should I Do?
Add a little of the starchy pasta water to loosen the sauce to your desired consistency.
Can I Use Pre-cooked Sausages?
Yes, but make sure to chop them finely and reduce the cooking time slightly since they are already cooked.
How Do I Prevent The Pasta From Sticking Together?
Make sure to stir the pasta occasionally while it cooks and add a bit of olive oil to the boiling water.
What If I Don’t Have Balsamic Vinegar?
You can substitute it with red wine vinegar or apple cider vinegar for a similar tangy flavor.
Try More Jamie Oliver Recipes:
Jamie Oliver Pregnant Pasta Nutrition Facts
- Calories 502
- Total Fat 17.2g
- Saturated Fat 5.2g
- Carbohydrates 68.3g
- Fibers 3.7g
- Sugar 6.3g
- Protein 22.8g
Jamie Oliver Pregnant Pasta
Description
Jamie Oliver Pregnant Pasta is made with spring onions, carrot, celery, fresh red chillies, higher-welfare sausages, fennel seeds, dried oregano, olive oil, dried penne, garlic, balsamic vinegar, chopped tomatoes, and fresh basil. This easy jools Pregnant Pasta recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Vegetables: Trim the spring onions, carrot, and celery. Roughly chop all the vegetables, then blitz in a food processor with the chillies (stalks removed).
- Mix the Sausage Mixture: Add the sausages, fennel seeds, and oregano. Pulse until well mixed, then spoon the mixture into a large frying pan on high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking and stirring while you prepare the other ingredients.
- Cook the Pasta: Fill a large deep saucepan with boiling water. Season well, then add the penne and cook according to packet instructions, with the lid askew.
- Prepare the Sauce: Crush the garlic cloves into the sausage mixture and stir in the balsamic vinegar and chopped tomatoes. Add some starchy cooking water from the pasta to loosen if needed.
- Combine and Serve: Drain the pasta, reserving about a wineglass worth of the cooking water. Add the pasta to the pan of sauce and stir gently, adding enough of the cooking water to achieve a silky consistency. Taste and adjust seasoning. Transfer to a large serving bowl, and serve hot with grated Parmesan and a few basil leaves.
Notes
- Pulse Ingredients Right: When using a food processor, chop the ingredients finely but don’t make them into a paste. This keeps the sauce’s texture nice.
- Cook Pasta Just Right: Cook the penne until it’s just firm (al dente). This keeps the pasta from getting too soft in the sauce.
- Save Pasta Water:Â Always save some of the water you cooked the pasta in. Adding it to the sauce makes it smooth and silky.
- Fresh Basil and Parmesan:Â Use fresh basil leaves and good Parmesan cheese for the top. It makes the dish taste and look better.