Creamy Fish Pesto Penne
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Creamy Fish Pesto Penne

with Spinach and Hard Italian Style Cheese

Allergens:
Fish
Cereals containing gluten
Milk
Celery
Egg

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 Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 pack(s)

Fish Pie Mix

(Contains Fish)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3716 kJ
Energy (kcal)888 kcal
Fat48.2 g
of which saturates25.9 g
Carbohydrate71.7 g
of which sugars6.1 g
Protein41.1 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Colander

Instructions

1

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

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

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

2

When boiling, add the penne 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.

3

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

Add the garlic and fry until fragrant, 30 secs.

4

Add the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring up to a boil.

Gently stir through the fish pie mix. 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.

5

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir the pasta, Italian style cheese, pesto and butter (see pantry for amount) into the sauce until combined and melted.

Taste and season with salt and pepper to your liking. Add a splash of water if the sauce is looking a little thick. 

6

Share your creamy fish pesto pasta between your bowls.

Enjoy!