Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook this recipe it might take a little longer, but that’s OK, it’s not a race. Once you embrace that and get into the spirit of the shortcuts and tips that I’ve given you, you’ll definitely start knocking this recipe out of the park in 15 minutes. Good luck!
Ingredients out • Kettle boiled • Food processor (bowl blade) • Lidded casserole pan, medium heat • Large lidded pan, high heat • Stick blender
Make 500ml of hot stock with the cube, then refill and boil the kettle • Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then blitz in the processor with the peeled onion, fennel seeds, dried chilli and sage leaves until combined. Put into the casserole pan, add the stock, chickpeas and their juice, then put the lid on and stir regularly.
Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. On a large board, chop and mix up the tomatoes, cucumber, trimmed spring onions, lettuce and the top leafy half of the mint • Squeeze and squidge over the avocado, discarding the skin and stone. Dress and toss with the extra virgin olive oil and balsamic, then season to taste and crumble over the feta.
Using a stick blender, blitz the sauce to your liking, season well to taste and finely grate in the Parmesan. Drain the pasta, toss with the sauce and season to taste. Serve scattered with chopped parsley leaves and an extra grating of Parmesan.
Jamie's Tip: A badly organized kitchen will hold you back in your cooking – simply clear out all the clutter that gathers on surfaces that has nothing to do with food, anything used for prep or stirring should be near where you cook, and the kit you use most frequently should be at easy access – this will allow you to be instinctive and fast in the kitchen. Happy tidying!