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Creamy Fish Pasta Bake

Creamy Fish Pasta Bake

with Broccoli

Family
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We love good Seafood Pasta Bake with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenMilkEggCeleryFishCrustaceans

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Leek

200 grams

Wheat Penne Pasta

(ContainsGluten)

1 pack(s)

Creme Fraiche

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

½ sachet

Vegetable Stock Powder

(ContainsCelery)

215 grams

Smoked Fish Mix

(ContainsFish, Crustaceans)

½ unit(s)

Broccoli

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3368 kJ
Energy (kcal)805 kcal
Fat35.0 g
of which saturates19.0 g
Carbohydrate84 g
of which sugars9.0 g
Protein45 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and pop a large saucepan of water with a generous pinch of salt on to boil for the pasta. Remove the root and tough dark green leaves from the leek. Cut it in half lengthways and then thinly slice. Chop the broccoli into florets (like small trees).

2

Add the wheat penne to the pan of boiling water. When the wheat penne has been cooking for 6 mins, add the broccoli to the pan, bring back to the boil and cook for another 4 mins. Once the wheat pasta and broccoli are cooked, drain in a colander, pop them back into the pan off the heat and stir in half of the crème fraîche. Season with a good pinch of salt and a generous grind of black pepper. Keep to one side.

3

While your wheat pasta cooks, heat a splash of oil in another large saucepan over medium heat. When hot, add the chopped leeks and cook until soft, 4-5 mins. Stir occasionally.

4

Season the leek generously with black pepper then stir in the remaining crème fraîche. Add the stock powder and water (see ingredients for amount) and stir to dissolve the stock powder. Add the fish pie mix and stir gently to make sure all the fish is coated in the sauce.

5

Transfer the creamy fish mix to an ovenproof dish. Spread the wheat pasta and broccoli on top, sprinkle on the Italian style grated hard cheese and bake for 15 mins. tTIP: If it looks like your pasta is becoming too brown, simply cover it with foil for the last 5 mins. IMPORTANT: The fish is cooked when opaque in the centre.

6

Once your fish wheat pasta bake is golden on top remove it from the oven and leave it to sit for a minute or two. Spoon into bowls. Enjoy!