Join me to see what makes Jamie Oliver’s Fifteen restaurant so amazing! You’ll never guess who’s doing the cooking. 🙂
Thank you so much to Danny for the amazing tour, and to Jai for cooking with me! I had such an incredible time and I hope you guys enjoyed coming along with me!
The Moroccan Pasta we made is one of our family favorites, and you can see Jai loved it! The spicy meat sauce with a hint of cinnamon with creamy goat cheese is just so delicious! Usually we mix the spinach into the sauce and let it wilt, but this time I served it on a bed of the spinach and I think I like it better! I hope you give it a try.
We weren’t able to make a video dedicated to it, but the recipe is at the bottom of the page. I’ll be sure to film a video on it soon!
Be sure to visit Danny’s channel for amazing food stories! He is an inspiration.
Thanks for watching!
xoxo
-Amber
Jai and Danny are both super inspiring!
Jai is a graduate of the Fifteen Apprentice Program. He’s a very accomplished chef!
Moroccan Pasta is a huge favorite at our house! We usually mix in the spinach into the sauce, but this time we decided to be fancy and layer them 🙂
- 3/4 package of spaghetti (we use gluten-free quinoa or brown rice spaghetti. Make sure not to overcook it!)
- 1 pound grass-fed ground beef
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 3 cups plain tomato based pasta sauce
- 4 cups fresh organic baby spinach if you are mixing it into the sauce, or 2 bunches of spinach, roots intact if you want to make a bed of spinach
- 1/4 cup crumbled goat cheese (optional)
- Crumble beef and cook in a large saucepan set over medium heat. Add oil if needed.
- Once the beef is cooked through, add cumin, paprika, ginger, cinnamon, cayenne, salt and pepper. Stir until evenly mixed.
- Pour in pasta sauce and simmer for about 15mins.
- While the pasta sauce is simmering, cook the pasta according to the instructions on the package. Drain pasta.
- If you are stirring the spinach into the sauce, carefully stir it in until it wilts. If you are creating a bed of spinach, place the well-washed spinach bunches into boiling water for 1 minute. Using tongs, grab the roots of the spinach, and drain in a colander. Rinse with cold water to stop the cooking, and then wring as much of the water out as possible, keeping the spinach roots together. Using a knife, cut the spinach into sections that are slightly smaller than the bed of spinach. Carefully roll out/fan out the spinach over the pasta.
- Top with the meat sauce and goat cheese.