15 Minute Mackerel Pasta
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Spaghetti
- 1 tbsp Olive oil
- 2 Shallots (finely diced)
- 2 Garlic cloves (crushed)
- 8 Cherry tomatoes (halved)
- 100 g Spinach
- 190 g Mackerel fillets (flaked)
- 4 Sun-dried tomatoes (diced)
- 60 g Crème fraîche
- 20 g Parmesan (grated)
- 1 Lemon (juice and zest only)
- 5 g Fresh parsley (finely chopped)
Method
- Add 140 g Spaghetti to a pan of boiling water. Simmer for 12 minutes.
- Heat 1 tbsp Olive oil over a low heat and add 2 Shallots and 2 Garlic cloves. Cook for 4 minutes until the shallots start to soften.
- Add 8 Cherry tomatoes and 100 g Spinach. Continue to cook until the spinach gas wilted, about 5 minutes.
- Drain the spaghetti and add to the pan with about 50ml/0.25cup of the pasta water and 190 g Mackerel fillets.
- Add 4 Sun-dried tomatoes, 5 g Fresh parsley, 60 g Creme fraiche, 20 g Parmesan and the juice and zest of 1 Lemon. Mix well, but carefully so as to not break up the mackerel any more. Serve immediately.