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Creamy Seafood Spaghetti

with Chives and Courgette Salad

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

25 kcal

Protein

:

1.7g protein

Total

:

30 minutes

Difficulty

:

Medium

Allergens:

May contain traces of allergens
Celery

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

200 grams

Spaghetti

½ bunch(es)

Chives

100 grams

Creme Fraiche

215 grams

Smoked Fish Mix

½ unit(s)

Lemon

1 unit(s)

Courgette

(May contain traces of: Celery)

½ sachet(s)

Vegetable Stock Powder

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)106 kJ

Energy (kcal)25 kcal

Fat0.4 g

of which saturates0.1 g

Carbohydrate4.3 g

of which sugars3.6 g

Dietary Fibre1.9 g

Protein1.7 g

Calcium33 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Put a large saucepan of water onto boil. We will use it to cook the pasta later. Finely chop the chives or use scissors if it's easier. Zest the lemon (see ingredients for amount), then cut in half.

2

Trim the courgette and use a vegetable peeler to make ribbons. Run the peeler along the length of the courgette, turning as you go. Once you get to the spongy middle, stop as it will get harder to make ribbons! Pop the the ribbons in a bowl and dress with a squeeze of lemon and a pinch of salt. Keep to one side.

3

When the water is boiling, add the pasta to the pan with a good pinch of salt. Cook for 11 mins then drain into a colander. In the meantime, cook your sauce.

4

Pop a large frying pan on medium heat. Add the water (see ingredients for amount) and the stock pot. Stir to dissolve the stock pot, then add the fish mix. Spread the fish pieces out in 1 layer and cover with a lid or foil. Simmer gently for 5-6 mins. IMPORTANT: The fish and prawns are cooked when opaque in the middle.

5

When the fish is cooked, remove the lid and carefully stir in the creme fraiche and lemon zest. Bring to a bubble for a minute or so and remove from the heat. Taste the sauce and add more salt and pepper if necessary. Stir in half the chives.

6

Mix the seafood sauce into the spaghetti then share between your bowls. Finish with a delicate bunch of the courgette ribbons and a sprinkle of remaining chives Enjoy!

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