Jamie Oliver’s Sunshine Fusilli Pasta: Tried and Tested

Jamie Oliver’s Sunshine Fusilli Pasta might just be the saviour to any parents feeding picky kids. Check out how easy this was to cook, and my thoughts on the recipe, right here…

Sunshine Fusilli Pasta

For anyone who’s catering for a picky eater, be it adults and kids alike, vegetables are the worst thing you could put in front of a them. But, what if there was a way to disguise vegetables to become almost unnoticeable?

Everyone wants to eat healthily and treat their body the best they can, and this recipe will help you do that, without you even realising. It’s a cheese sauce with a fraction of the cheese, and blended bits of goodness that’ll fool us all!

To take a look at how I got on cooking Jamie Oliver’s Sunshine Fusilli Pasta from his Veg book, you came to the right place. This tried and tested blog post will show you just how easy it can be for the average home cook, and just how delicious it looks too…

Sunshine Fusilli Pasta Ingredients

Serves 4, 20 minute cooking time

  • 1 white onion
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 yellow peppers
  • 20 grams shelled unsalted pistachios
  • 300 grams fusilli pasta
  • 30 grams Parmesan cheese, and extra to sprinkle on top
  • Salt and pepper to taste

Sunshine Fusilli Pasta Recipe

1. Chop the garlic and onion, using the images below to guide you if you need some help.

2. Place the oil and white wine vinegar on a medium heat in a saucepan.

3. Add the chopped garlic and onion, add a pinch of salt, and mix.

4. Whilst these are heating through, chop the peppers following the guidelines below.

5. Add them to the pan, pop the lid on, and heat this through for 10 minutes, or until soft. Make sure it doesn’t catch by stirring it occasionally. That said, the condensation in the pan means it is unlikely to catch at all; for me, it was a very wet mixture.

6. Meanwhile, boil the kettle and grind your pistachios.

7. Once boiled, pour the water into another saucepan, alongside the pasta and a pinch of salt, and bring to the boil.

8. Take the lid off the vegetables, stir once more, and remove from the heat.

9. Add the Parmesan to a blender.

10. Add all the veg too, as well as a dash of the starchy pasta cooking water and some salt and pepper to taste, and blitz it up.

11. By now, the pasta should have cooked, but just double check to make sure. Then, pour it into the original saucepan where we were cooking the vegetables, and pour the yellow mixture all over it.

12. Mix thoroughly so that all the pasta is covered by our cheesy, vegetable-y sauce.

13. Split the pasta into four servings, sprinkle on 1/4 of the pistachio mixture onto each one, grate on some extra Parmesan, and serve!

TOP TIP: if you’re only eating one or two of the servings now, pop the rest of the pistachio crumbs into a tiny Tupperware pot and pop it on the counter, somewhere safe. Then, each time you reheat your yellow pasta, you’ll have pistachios ready and waiting to sprinkle on top.

What Makes Jamie’s Yellow Pepper Pasta So Good?

Not only is this pasta delicious and easy to make, it also has a secret. The secret being that there’s a ton of veg in it, but you can hardly notice it! This makes it absolutely perfect for families with young children who won’t eat their greens.

When eating the pasta, you barely notice that there’s bits of veg in there. Even my 21-year-old brother didn’t suspect a thing when my mum cooked this, showing you that it really could fool anyone. The added bonus of it looking the same colour as cheese sauce and, of course, with a dash of cheese in there too, it’s ideal for sneaking in that five-a-day.

Want a New Pasta Recipe to Try?

There we have it; another successful tried and tested recipe! What I love about Jamie’s Veg book is that the recipes may look challenging, but they’re really far from it. This one took under half an hour to achieve, and is sure to fill a fair few hungry bellies once served.

Do you think you’ll give this recipe a go, now that you’ve seen how simple it is? Trust me, you won’t regret it, and don’t be scared to add the pistachios on the top either, as they truly made it. Let me know if you do give it a go, in the comments down below, and happy cooking!

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