Salmon, Smoked Haddock and Cod Pesto Penne
with Spinach and Italian Style Cheese
Enjoy an elevated pescatarian version of classic pesto pasta with our Salmon, Smoked Haddock and Cod Pesto Penne. An easy creamy sauce ties it all together for a dish that's lightly indulgent.
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.
Ingredients
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
40 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 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.
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.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 30 secs.
Add the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the 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.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir the cooked 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. Add a splash of water if it's a little too thick.
Share your creamy fish pesto pasta between your bowls.
Enjoy!
