Creamy Cajun Fish Pasta
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Creamy Cajun Fish Pasta

with Cheese and Peas

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 sachet(s)

Cajun Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

1 pack(s)

Fish Pie Mix

(Contains Fish)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

75 grams

Creme Fraiche

(Contains Milk)

120 grams


Not included in your delivery

1 tsp


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2856 kJ
Energy (kcal)683 kcal
Fat19.9 g
of which saturates10.3 g
Carbohydrate84.7 g
of which sugars14.7 g
Protein41.3 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.



Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

Peel and grate the garlic (or use a garlic press).


When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the pan is hot, add the garlic and the Cajun spice mix. Stir fry for 1 min.

Add the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil. 


Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Gently stir the fish pie mix through the sauce in the frying pan. Lower the heat and simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.


Once the sauce has thickened, stir through the grated hard Italian style cheese, followed by the creme fraiche and peas.

Bring to the boil, stirring, then remove from the heat.

Taste and season with salt and pepper if needed.


Share the pasta and sauce between bowls.