Creamy Smoked Fish Pasta

Jenny Smith
Jenny Smith

Prep: 40min

Cook: 40min

Total: 1h20min

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 3-4 smoked kawahi fillets (Fillet leaving skins on. Cover flesh side in brown sugar and smoked with manuka chips for 40 minutes)
  • 1 packet of spinach
  • 1 broccoli head
  • 1 tbsp of butter
  • 1 cup of milk
  • 1 tbsp of cornflour
  • 1/4 cup of tasty cheese (or crumbled blue cheese)
  • 1 tbsp of balsamic vinegar
  • 3 cups of dried penne pasta

Method

  1. In a frypan melt butter
  2. Cut spinach stems off and wilt half the leaves in butter for 1 minute until reduced in downsize. Repeat with the second half of leaves
  3. Blend spinach in 1/2 cup of milk
  4. Dissolve cornflour in milk
  5. Chop broccoli into small florets and put onto steam
  6. Put pasta onto cook
  7. In a pot combine: blended spinach, cornflour and milk, balsamic vinegar and cheese. Stir continuously over moderate heat, until sauce thickens
  8. Crumble fish through the sauce above
  9. Serve by plating: pasta, broccoli and sauce with some fish crumbled on top.
 

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Keywords: Creamy Smoked Fish Pasta, Fish Pasta, Creamy Fish Pasta, Pasta