Supergreens Pasta Primavera and Spaghetti with Lobster

Supergreens Pasta Primavera

Supergreens Pasta Primavera

For a healthy meal that works wonders on the mind,body and soul choose the Supergreens Pasta Primavera. Follow the easy steps for the tastiest experience.

• 6 spring onions
• 1 leek
• 1 large handful of Tenderstem broccoli spears
• olive oil
• 2 cloves of garlic
• 100g frozen spinach
• 2 large handfuls of frozen peas
• 450g dried pasta
• 50g Parmesan cheese, plus extra to serve
• extra virgin olive oil
• optional: fresh herbs, to serve

• Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.

• Put a large, non-stick, shallow casserole pan on a medium heat.

• Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.

• Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.

• Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.

• Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.

• While everything is ticking away, finely grate the Parmesan.

• Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.

• Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.

We credit this recipe to Jamie Oliver


Spaghetti with Lobster

It’s the meal on everyone’s mind when walking into an Italian restaurant. But, with lockdown still in full-swing, it’s time to bring the restaurant straight to your kitchen for you are now the head chef.

• 1 garlic clove
• 250g cherry tomatoes
• 1 tbsp extra virgin olive oil 20g unsalted butter
• 3 cups (750ml) lobster broth (recipe below) 3/4 cup (180ml) passata
• 1 tbsp tomato paste
• Finely grated zest of 1 lemon, juice of 1/2 lemon 1/2 cup roughly chopped dill, basil & tarragon
• 1 uncooked lobster tail (300g), roughly chopped (reserved from broth) 400g fresh spaghetti (recipe below), or dried spaghetti, cooked to packet instructions

Lobster Broth
• 1 x 1.5kg lobster, flesh removed and reserved for sauce 1 large carrot, roughly chopped
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped 4 garlic cloves
• 2 tbsp fennel seeds 1 tsp mustard seeds
• 1 tbsp black peppercorns 2 tbsp salt flakes
• 1/2 bunch of parsley 1 tbsp dried dill
• 1 tsp smoked paprika 2 tbsp tomato paste
• 1/2 cup (125ml) apple cider vinegar

• For the lobster broth, preheat the oven to 200°C. Roughly break up the lobster shell and place on a large tray. Cook for 20-25 minutes until the shell is dark golden brown.

• Add the carrot, onion, celery and garlic to the tray and cook for a further 15 minutes, or until the edges of the vegetables are dark golden brown.

• Place the roasted lobster shell and vegetables in a large stock pot with the remaining ingredients and cover with 3L water. Bring to the boil, then reduce to a simmer and cook for 2 hours, or until reduced and fragrant. Strain and set aside until ready to use.

• For the spaghetti, place flour on a clean bench. Create a well in the middle and add the eggs and 2 pinches of salt. Use a fork to mix the eggs to break up, then gradually work in some of the flour from the well, mixing in a circular motion. Continue to work your way to the outside of the well, until all of the flour is roughly mixed in with the egg mixture. You should have a rough dough.

• Dust the bench with extra flour and knead dough for 5-10 minutes until smooth and elastic. If the mixture feels a little dry, sprinkle it with water or olive oil to bring the dough together. Wrap in cling film and set aside at room temperature for at least 30 minutes.

• Divide the dough in half, and flatten slightly. Roll through a pasta machine at the thickest setting. Gradually work the pasta dough through the machine, lightly dusting with flour if necessary, until the dough is about 2mm thick. Lightly dust spaghetti with flour and place on a tray until ready to cook.

• To make the lobster sauce, preheat the oven to 200°C. Place the garlic clove and cherry tomatoes on a small baking tray and roast for 10-12 minutes until tomatoes begin to soften.

• Place the olive oil, butter, broth, passata, tomato paste, cherry tomatoes and garlic, lemon zest and juice and herbs in a large saucepan over medium heat. Bring to a simmer and cook, stirring, for 5-8 minutes until the sauce has reduced slightly. Season to taste. Add the lobster meat and reduce heat to low. Cook for 3-4 minutes until the lobster is just cooked through.

• Meanwhile, cook fresh spaghetti (if using)in a large saucepan of boiling salted water for 30 seconds-1 minute until tender. Drain.

• Add the cooked spaghetti to the sauce and stir to coat.

We credit this intricate and divine recipe to

Stay Connected

    Get in Contact

Blue Mountains News to your inbox

Sign up now for the latest news from the Blue Mountains area direct to your inbox.

You might also like


We are always looking for new articles of interest to the local community.

Please feel free to submit an article for possible inclusion in a future issue.

To submit an article, click here to use our online article submission form.


The Blue Mountains Phoenix FacebookHilltops Phoenix Subscribe
About UsJournalistic Ethics and Complaints PolicyConflict ResolutionPrivacy PolicySite MapRSS Feed