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Creamy Fish Pasta Serves 4

  • Ingredients:

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


  1. Heat the butter in a large pan.  Add the mushrooms and courgettes and cook for 2-3 minutes.
  2. Meanwhile, if using packet cheese sauce make up according to the packet instructions.
  3. 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.
  4. Stir in the cooked pasta or noodles, season, and top with basil leaves and Parmesan shavings if used.
  5. Serve with a green salad and garlic bread.

Kindly donated by The Seafish Industry