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Recipe for :

Creamy Fish Pasta

This recipe for Creamy Fish Pasta comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Creamy Fish Pasta

675g (1lb 8 oz) monkfish fillet, skinned and cubed
30g (1oz) butter
85g (3oz) button mushrooms, sliced
1 courgette, chopped
1 x 350g tub cheese sauce or 1 x 29g packet cheese sauce and 600ml
(1 pint) milk
2 x 15ml spoon (2 tablespoons) fresh chopped chives
115g (4oz) tricolour pasta twists or egg noodles, cooked
salt and black pepper
fresh basil leaves and Parmesan shavings, to garnish (optional)

How to make Creamy Fish Pasta

  • Heat the butter in a large pan. Add the mushrooms and courgettes and cook for 2 - 3 minutes.
  • Meanwhile, if using packet cheese sauce make up according to the packet instructions.
  • Add preferred cheese sauce and chives to the pan. Slowly bring to the boil, reduce the heat and add the fish. Cover and simmer for 5 - 8 minutes.
  • Stir in the cooked pasta or noodles, season, and top with basil leaves and Parmesan shavings if used.
  • Serve with a green salad and garlic bread.

Serves 4





Reproduced with the permission of Seafish -