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Garlic and Herb Fishy Tagliatelle 

Garlic and Herb Fishy Tagliatelle Serves 4
455g (1lb) haddock or cod fillets, defrosted and cubed
115g (4oz) dried tagliatelle pasta
1 10ml spoon (1 dssrtsp) olive oil
2 courgettes, sliced
55g (2oz) mushrooms, sliced
225g (8oz) garlic and herb soft cheese
2 15ml spoon (2 tbsp) milk
grated Parmesan cheese, to garnish
Cook the pasta, following pack instructions.
Heat the oil in a large saucepan. Add the courgettes and mushrooms, cook for 2-3 minutes.
Add the soft cheese and milk, stir then add the fish. Reduce the heat and cook for 5-7 minutes.
Drain the pasta and add to the fish. Stir gently and serve sprinkled with the grated cheese.
Serve with a mixed leaf salad.
NUTRITIONAL VALUES PER PORTION (APPROX) 314 Kilocalories; 28g Protein; 22g Carbohydrate 13g Fat; 1g Fibre.

Recipe kindly donated by The Seafish Industry

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