Nigella Lawson Peanut Butter Pasta and Other Money-Saving Recipes

There’s been an outcry this week over cookbook author and cooking queen Nigella Lawson for creamy, scrumptious pasta that costs around £1 ($2) a serving.

The pasta has been shared by Lawson as part of a slew of recipes that have emerged as the UK faces huge cost of living pressures and has also sparked interest from Australia as we go through similar rate hikes and tough times.

But it’s the key ingredient that has home cooks divided, as many people aren’t quite sure how they feel about peanut butter in pasta.

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Peanut Butter Pasta Nigella Lawson Jane De Graaff
Nigella Lawson’s Peanut Butter Pasta. (Today extra)

Prepare to have your mind blown.

In Today Extra, we talk about all the reasons why peanut butter is actually a great paste.

sauce ingredient and share other pinch of a dime recipes.

Find Jane’s recipes and cooking tips here

Nigella’s £1 Peanut Butter Pasta

What’s great about Nigella’s Peanut Butter Pasta is that it uses a staple to really create a big, creamy flavor.

Although many people think peanut butter is out of place in pasta, it’s actually the base of many great satay sauces and it pairs wonderfully with garlic and chili.

Stir it into pasta and you have a beautiful, inexpensive meal.

The extra trick in Lawson’s recipe is to also add spinach and wilt it with the pasta water, saving the dishes – so it’s a win/win/win recipe.

Ingredients of the type:

● 1 packet of pasta

● small bag of baby spinach, coarsely chopped

● large spoonful of smooth peanut butter

● 1 teaspoon crushed garlic

● pinch of dried thyme

● pinch of chilli flakes

● pinch of paprika

● dash of fresh lemon juice

Method:

Cook pasta according to package instructions. When ready, place the spinach in a colander

and drain the pasta water over the spinach to cook it a bit, saving a cup of the pasta cooking water.

In the still hot pot, add a good spoonful of peanut butter and stir in a little of the pasta cooking water to obtain a shiny paste.

Return the pasta and spinach to the pan along with the crushed garlic, dried thyme and chili flakes, a squeeze of lemon juice and paprika and toss to coat and combine.

Serve.

Jane’s Lemon Chilli Browned Butter Noodles – proof you don’t need much for a great sauce

This recipe works on the same kind of principle; it doesn’t take much to make a great sauce.

This one lets the butter and lemon do the talking and it’s so simple.

● Noodles, to feed four

● 1 lemon, juice and zest

● butter

● 1 teaspoon crushed garlic

● pinch of chilli flakes

● parsley, to finish (optional)

Method:

Cook noodles according to package instructions. Once cooked, drain them in a colander.

Return the pan to the heat and add 100g butter to the pan and cook over medium heat to melt and brown until it begins to foam. Add lemon zest, chili flakes and garlic and stir.

Mix the pasta and add a squeeze of lemon juice. Serve with parsley sprinkled on top.

The best bolognese
Season your bolognese with lentils. (New)

Lentil Bolognese/Jane’s Mince – cut costs by using legumes

If you use lentils or beans in your sauces, stews, casseroles, you can replace some of the meat (and cut the cost) and still retain all the flavor. It’s hearty, delicious and inexpensive.

Or you can substitute the meat completely – but a little meat will add a lot of flavor.

● 250g minced meat

● 1 brown onion, diced

● 1 teaspoon crushed garlic

● 1 teaspoon of fennel seeds

● 1 x canned tomatoes

● 2 cans of brown lentils, drained

Method:

In a large flat skillet, sauté your onion in a little olive oil until translucent and sweet. Throw in

your hash and fry until brown and crispy, breaking it up as you go. Add the fennel

seeds and cook for 30 seconds or until fragrant. Stir in the garlic and canned tomatoes and

lentils and a cup of water. Mix everything well then simmer for 20 minutes until the

the sauce is reduced and thickened.

Serve over pasta or polenta or mash.

Jane De Graaff Chinese Sausage Fried Rice
Jane’s Simple Fried Rice. (Today extra)

Simple fried rice – just a few flavors will make great rice

One of the things I see a lot of people doing when making fried rice is overloading it with ingredients and sauces.

The real thing is that you don’t need much and the rice will fill you up and take all the flavor away. It’s not just simpler, it’s cheaper.

Using a Chinese-style sausage will add lots of flavor, but won’t break the bank.

● one day cooked rice – all you have left

● 1 x Chinese cured pork sausage, sliced

● 2 spring onions, white and green parts separated and sliced

● 1 teaspoon crushed garlic

● 1 teaspoon ginger, crushed

● 1 handful of grated wombok

● 2 eggs

● soy sauce

Whisk together the eggs and 2 teaspoons of soy sauce. Then, in a large flat frying pan with a little oil, cook the egg in a thin omelette.

Fold it, remove it from the mold and cut it into ribbons.

In the same skillet, brown the white part of the spring onion and the sausage in a little oil until the sausage is crispy.

Add the garlic, ginger, and wombok and toss to combine well and wilt. A little crispiness on the edges is good too.

Add the rice and mix, then add the omelet ribbons at the end and serve with a garnish of green onions.

Find more of Jane’s recipes here

Watch the full segment with Jane above

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