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Italian Recipes

Creamy Fish Pasta Bake

Creamy Fish Pasta Bake

Creamy Fish Pasta Bake

with Broccoli

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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:

Milk

•Egg

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Leek

½

Broccoli

200

Penne Pasta

150

Creme Fraiche

(Contains: Milk)

½

Vegetable Stock Powder

215

Smoked Fish Mix

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

50

Water

Nutritional information

Energy (kcal)805 kcal

Energy (kJ)3368 kJ

Fat35 g

of which saturates19 g

Carbohydrate84 g

of which sugars9 g

Protein45 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Baking Dish

Instructions

Get prepped

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).

Cook the Pasta

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.

Start the Sauce

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.

Add the Fish

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.

Bake it!

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.

Serve

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!

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