Veggie 'Nduja Linguine Pescatore
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Veggie 'Nduja Linguine Pescatore

with Lemon and Spinach

Tags:
Quick
Calorie Smart
Allergens:
Celery
Fish
Cereals containing gluten
Milk
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 Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

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

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Nutritional information

Energy (kJ)2701 kJ
Energy (kcal)645 kcal
Fat18 g
of which saturates8.8 g
Carbohydrate82.3 g
of which sugars15.4 g
Protein38.1 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Large Saucepan
Large Frying Pan
Knife
Zester
Chopping Board

Instructions

1

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.

2

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.

3

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.

4

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). 

5

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.

6

a) Share the linguine between your serving bowls.

b) Sprinkle over the lemon zest to finish.

Enjoy!