This is a great recipe from Jamie Oliver's new cookbook, ONE, that's stuffed with lots of our favourite ingredients. Chilli, rosemary, and a hint of cinnamon.
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Serves
1
Fresh Lasagne Sheet
Garlic
Butternut Squash
Red Leicester Cheese
Olive Oil
Cinnamon Stick
Red Chilli
Rosemary
Drained Cooked Chickpeas
Extra Virgin Olive Oil
Serves
1
Fresh Lasagne Sheet
Garlic
Butternut Squash
Red Leicester Cheese
Olive Oil
Cinnamon Stick
Red Chilli
Rosemary
Drained Cooked Chickpeas
Extra Virgin Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Boil the kettle.
Step 2.
Cut the lasagne sheets lengthways into 4 equal strips. Peel and finely slice the garlic. Coarsely grate the squash in long strokes. Finely grate the cheese.
Step 3.
Put a 28cm frying pan on a high heat.
Step 4.
Once hot, put a little drizzle of olive oil into the pan with the garlic, cinnamon and chilli. Strip the rosemary leaves, and when the garlic is lightly golden, add the rosemary, squash and chickpeas.
Step 5.
Scatter the pasta into the pan, then carefully pour in enough boiling kettle waster to just cover the pasta - about 330ml.
Step 6.
Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed.
Step 7.
Turn the heat off, remove the cinnamon and chilli (or you can finely slice or chop the chilli and stir it back through, to taste, for extra heat).
Step 8.
Stir in the cheese, then season to perfection. Finish with an extra grating of cheese and a kiss of extra virgin olive oil, if you like.
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © David Loftus, 2022; © Richard Clatworthy, 2022.
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Notes (1)
H
Holly A.
5 months ago
Grating butternut squash definitely takes longer than the recipe implies!
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