Veggie 'Nduja Seafood Pescatore

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 to a 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) When the linuine has 3-4 mins remaining, add the broccoli to the saucepan. Simmer the pasta and broccoli for the remaining time. 

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta 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, broccoli 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.