Baked Basa and Creamy Pesto Pasta
with Spinach, Green Beans and Cheese
- Wheat
- Cereals containing gluten
- Fish
- Milk
- Egg
- Nuts
- Cashew nuts
- Mustard
- Soya
- May contain traces of allergens
- Peanut
Spinach and green beans make for an elevated version of classic pesto pasta. Topped with a perfectly cooked basa fillet, it's like two comfort foods in one.
Ingredients
80 grams
Green Beans
180 grams
Spaghetti
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
2 unit(s)
Basa Fillets
(Contains: Fish)
1 sachet(s)
Dried Basil
2 unit(s)
Garlic Clove
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.
Trim and halve the green beans.
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
Halfway through cooking, add the green beans to the pan and boil for the remaining time.
Once the spaghetti is cooked, pour into a colander and leave to drain in the sink. Drizzle with oil and stir through to stop the pasta sticking together.
Meanwhile, pat the basa dry with kitchen paper.
Lay the fish on a lined baking tray. Season with salt and pepper and sprinkle over the dried basil.
When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
In the meantime, peel and grate the garlic (or use a garlic press).
Pop a medium saucepan on medium heat with a drizzle of oil. Add the garlic and stir-fry for 1 min.
Stir in the creme fraiche, vegetable stock paste and the water for the sauce (see pantry for amount).
Bring to the boil, then lower the heat and simmer gently until slightly thickened, 2-3 mins.
Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the hard Italian style cheese and remove from the heat.
Stir the pesto, cooked spaghetti and beans into the sauce.
Taste and season with salt and pepper if needed. Add a splash more water if it has become a little thick.
When everything's ready, share the spaghetti between your serving bowls.
Lay the baked basa on top to finish.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy pesto pasta is well received, though some find the basa itself quite mild and in need of more seasoning.
- Suggestions: Add extra pesto or seasoning to boost the sauce's flavour; swapping the basil pesto for a roasted red pepper pesto is one way to vary the dish.
- Portions: The portion size is generally considered generous and satisfying.
