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Basa Topped Creamy Pesto Pasta

with Spinach, Green Beans and Cheese
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
718 kcal
Protein
: 
41.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Spaghetti

(Contains: Cereals containing gluten, Wheat)

80 grams

Green Beans

2 unit(s)

Basa Fillets

(Contains: Fish)

1 sachet(s)

Dried Basil

2 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3006 kJ
Energy (kcal)718 kcal
Fat28.5 g
of which saturates11.4 g
Carbohydrate73 g
of which sugars6.4 g
Dietary Fibre6.4 g
Protein41.4 g
Salt2 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Baking Tray
•Colander
•Grater
•Medium Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Trim and halve the green beans. 

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

2

Halfway through cooking, add the green beans to the pan and boil for the remaining time.

Once the spaghetti is cooked, pour into a colander and leave to drain in the sink. Drizzle with oil and stir through to stop the pasta sticking together.

Meanwhile, pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray. Sprinkle over the dried basil.

3

When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

In the meantime, peel and grate the garlic (or use a garlic press). 

4

Pop a medium saucepan on medium heat with a drizzle of oil. Add the garlic and stir-fry for 1 min.

Stir in the creme fraiche, vegetable stock paste and the water for the sauce (see ingredient for amount).

Bring to the boil then lower the heat and simmer gently until slightly thickened, 2-3 mins.

5

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the grated hard Italian style cheese and remove from the heat.

Stir the pesto, cooked spaghetti and beans into the sauce.Taste and season with salt and pepper if needed. TIP: Add a splash more water if it has become a little thick.

6

When everything is ready, share the spaghetti between your serving bowls and lay the fish on top to finish.

Enjoy!

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