Jamie Oliver Spinach And Mushroom Pasta

This dish, It surprised me. Jamie Oliver Spinach and Mushroom Pasta isn’t trying to be flashy. It’s not drenched in butter or buried in cheese. Instead, it’s this earthy, velvety mix of mushrooms and spinach that somehow ends up tasting…luxurious. There’s almond milk instead of cream, but it still hugs every piece of pasta like it means it. I made it on a Thursday night, tired, no expectations. And then—bam. Comfort. (inspired by Jamie Oliver)

Ingredients You’ll Need:

• 8 oz farfalle pasta (or whatever half-empty box you’ve got lurking in the cupboard)
• 1 tablespoon kosher salt (for the pasta water)
• Black pepper — grind until your wrist says stop
• 1 tablespoon olive oil (or avocado oil if that’s your jam)
• 10 oz button mushrooms, sliced thick enough to bite back
• 3 oz sun-dried tomatoes, thin strips of concentrated sun
• 6 oz spinach, just give it a rough chop
• 3–4 cloves garlic, minced like you mean it
• 1 cup almond milk (or milk — just not something weirdly sweet)
• 1 tablespoon all-purpose flour (gluten-free or not, no judgment)
• 1/4 cup parsley, chopped fresh, not optional

How I Made This Jamie Oliver Spinach And Mushroom Pasta

1. Boiled the pasta first. Water, salt, boil, toss the farfalle in, you know the drill. Just make sure it’s got a bite when you drain it—soft pasta is a tragedy.
2. While that was going, I hit the pan with oil and dumped in the mushrooms. They sizzled, then sulked, releasing their water. Then suddenly, they started browning, almost caramelizing. That smell? Forest floor after rain. Magic.
3. Garlic went in next. Stirred fast, kept it moving. Added the sun-dried tomatoes too—they don’t do much at first, but wait for it.
4. Sprinkled in flour. Just a thin layer of dust across everything. Stirred like I was making a potion. Then, slowly—like, really slowly—poured in the almond milk. It thickened, gently, without fuss. I waited until it clung to the spoon like a silk robe.
5. Spinach. Tossed in. Folded through. Watched it shrink and darken and melt into the sauce.
6. Pasta in. Tossed everything together. The smell by now—kind of nutty, rich, sweet from the tomatoes, green from the spinach. I tasted. It needed pepper. Maybe a touch more salt. Done.
7. Parsley sprinkled over like confetti. Optional Parmesan? Yes, always yes.

Why I Love This Recipe

Because it’s sneaky. It looks humble, and then it hits you with all this flavor. I ate a bowl alone at the counter, straight from the pan, because I couldn’t be bothered with plates. Then my partner walked in, stole a bite, and we ended up standing there, eating together with forks, no words. That’s what this dish does.

Recipe Tips

• Farfalle’s good here—it holds sauce in the folds. But if you’ve only got penne, go for it.
• Let the mushrooms go until they’re brown. Not just cooked—brown. That’s when they get real.
• Almond milk: pour slow, stir fast. Otherwise, Clumps.
• Season the sauce before adding the pasta. You don’t want to be chasing flavor later.
• Don’t skip the parsley. Brightens everything.

How To Store This Jamie Oliver Spinach And Mushroom Pasta

• At Room Temp: Let it cool down, but don’t let it sit out longer than a couple hours. Bacteria isn’t romantic.
• In the Fridge: Airtight container. Back of the fridge. Good for three days. Maybe four if you’re brave.
• In the Freezer: Yeah, it freezes fine. But when you reheat, that spinach gets kinda moody.
• Reheating: Oven—350°F. Cover it with foil. Around 12 minutes. Microwave—it works, but do it in bursts. Stir halfway. Stovetop—bit of almond milk, medium heat, keep stirring till it’s warm enough.

Let’s Answer a Few Questions! (FAQs)

What if I don’t have button mushrooms?
Use cremini. Or portobello. Whatever’s got that umami hit.

Can I throw in some protein?
Sure. Grilled chicken. Or shrimp if you’re feeling fancy.

My pasta stuck together—why?
Probably waited too long to mix it with the sauce. Or forgot to stir.

What pasta shapes work?
Something with nooks. You want sauce to cling, not slide off.

Sauce too thick?
Bit more milk. Too thin? Let it bubble a while. It’ll sort itself out.

Nutrition Facts (per serving)

• Calories: 341
• Carbs: 61 g
• Protein: 15 g
• Fat: 6 g
• Sugar: 11 g
• Fibre: 7 g
• Sodium: 220 mg

Try More Recipes:

• Jamie Oliver Tuna Pasta Salad
• Jamie Oliver Pregnant Pasta
• Jamie Oliver Sausage Pasta Bake