Veggie 'Nduja Linguine Pescatore
with Lemon and Spinach
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 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
1 pack(s)
Fish Pie Mix
(Contains Fish)
½ unit(s)
Lemon
180 grams
Linguine
(Contains Cereals containing gluten)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½ sachet(s)
Vegan ‘Nduja
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
b) Meanwhile, peel and grate the garlic (or use a garlic press).
c) Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic and fry for 1 min.
c) Stir through the passata, vegetable stock paste and water for the sauce (see pantry for amount).
d) Bring to the boil, then lower the heat and simmer until thickened slighlly, 2-3 mins.
a) Meanwhile, when boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, gently stir through the fish pie mix. Simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) While the fish is poaching, zest and cut the lemon into wedges (see ingredients for amount).
a) Once the fish is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the Italian style cheese, veggie 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey and butter (see pantry for both amounts), followed by the linguine and lemon juice.
c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the linguine between your serving bowls.
b) Sprinkle over the lemon zest to finish.
Enjoy!
