

Smoked fish pasta bake
Ingredients
- 250g wholewheat pasta spirals
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 ½ teaspoons dried oregano
- 310g can smoked fish fillets (we used Sealord)
- 3 cups sweet corn sweetcornXand peas (frozen or fresh)
- Sauce
- 300g cottage cheese
- ½ cup grated parmesan
- ½ cup skim milk
- 3 tablespoons chopped fresh parsley
- 1 ½ teaspoons mustard
- zest and juice of 1 lemon
- ⅓ cup water
- 4 cups rocketarugulaX or baby spinach, to serve
- chilli flakes, to serve, optional
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Instructions
1 Preheat oven to 190°C. Cook pasta according to packet directions until al dente. Drain and place in an ovenproof baking dish.
2 In a large pan heat oil over medium heat. Add onion and oregano and cook until onion softens. Add to pasta along with remaining bake ingredients. Mix.
3 Place all sauce ingredients in a blender and process until smooth. Stir sauce through pasta then bake for 10–15 minutes. Serve with rocket sprinkled with chilli, if using.
Variations
Make it gluten free: Use gluten-free pasta and check smoked fish and mustard are gluten free.
Nutrition Info (per serve)
-
Calories 572 cal
-
Kilojoules 2400 kJ
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Protein 49 g
-
Total fat 14 g
-
Saturated fat 5 g
-
Carbohydrates 55 g
-
Sugar 8 g
-
Dietary fibre 12 g
-
Sodium 810 mg
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Calcium 370 mg
-
Iron 4.5 mg
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