Another Glorious Green Pasta

Following on from last week’s veg-boosting recipe, we’re back with another vibrant green pasta to keep you feeling fresh—just in time for an indulgent weekend (Easter is creeping closer, after all!)

This week’s recipe is a vivid, verdant number that packs in an impressive 400g of greens, gets a big flavour boost from umami-rich miso, and is laced with fennel and chilli for a little extra magic. The silky sauce hugs orecchiette beautifully, and the whole thing comes together in under an hour. It’s one of those dishes that delivers on all fronts: simple, satisfying, and seriously green.

We love sharing these weekly recipes with you—and don’t forget, our weekly pasta menu is live on our Instagram stories!

Miso Butter Greens Pasta

Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

 

Ingredients

  • 60g unsalted butter (dairy or vegan)

  • 5 garlic cloves, chopped

  • ½ tsp fennel seeds

  • ½ tsp chilli flakes

  • 100g broccoli, chopped

  • 400g greens (like spinach or cavolo nero, if you can find it)

  • ¾ tsp salt

  • 2½ tbsp white miso paste

  • 3 tbsp extra-virgin olive oil

  • 500g orecchiette

  • Chilli oil or extra-virgin olive oil, to finish

Method

  1. In a medium saucepan, melt the butter over medium heat. Once bubbling, add garlic, fennel seeds, and chilli flakes. Cook for 2–3 minutes, stirring, until fragrant and just golden—it should smell a bit like garlic bread.

  2. Add the broccoli, greens, salt, and 250ml water. Give it a good stir (it might seem full, but it’ll cook down!), cover, reduce the heat, and simmer for 8–10 minutes, stirring occasionally, until everything’s tender.

  3. Transfer the mixture to a blender or food processor. Add the miso and olive oil and blend until smooth, scraping down the sides as needed. Add a little water (around 4 tbsp) to get a silky sauce.

  4. Rinse out the pot and refill with water (no need to salt—it’s already got plenty of flavour). Bring to a boil and cook the pasta according to the package. Just before draining, reserve a mugful of the starchy pasta water.

  5. Drain the pasta, return to the pot, and stir through the sauce. Add a few spoonfuls of the reserved water (6–8 tbsp) to loosen the sauce and get it glossy. Season to taste.

  6. Serve on a platter and finish with a drizzle of chilli oil or olive oil.

See you soon,

Tom and the Earl team x

 
THOMAS NEWFIELD