Cod with Fresh Tagliatelle
in creamy spinach & leek sauce with a twist of lemon0.0(0)
Calories
:
1058 kcalProtein
:
47.1g proteinDifficulty
:
MediumAllergens:
- Ei
- Tarwe
- Gluten
- Vis
- Melk (inclusief lactose)
- Melk (inclusief lactose)
- Mosterd
- Noten
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
- May contain traces of allergens
Tagliatelle is a traditional Italian pasta, known for its long, flat ribbons. Originating from the Emilia-Romagna and Marche regions, it’s typically served in a rich, creamy sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
125 g
Fresh tagliatelle
(Contains: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren, May contain traces of allergens, Ei, Tarwe, Gluten)
1 piece
Cod fillet
(Contains: Vis)
½ piece
Garlic
½ piece
Onion
½ piece
Leek
50 g
Spinach
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
2.5 g
Fresh dill & chives
½ piece
Lemon
15 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4428 kJ
Calories1058 kcal
Fat40.1 g
Saturated Fat22.8 g
Carbohydrate86.9 g
Sugar13 g
Dietary Fiber9.6 g
Protein47.1 g
Salt1 g
Trans Fat0.1 g
Potassium674 mg
Calcium112 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the tagliatelle.
- Slice the leek into thin rings.
- Chop the onion and crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over high heat. Fry the garlic, onion and leek for 4 - 5 minutes, stirring regularly.
2
- Meanwhile, boil the tagliatelle for 4 - 6 minutes, covered, then drain and set aside.
- Stir the cream into the vegetables and crumble in the stock cube (see pantry for amount). Cover with the lid and allow to stew for 5 minutes.
- Add the spinach and cook for 2 more minutes, covered.
3
- Meanwhile, melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side, seasoning to taste with salt and pepper.
- Stir half of the cheese into the sauce and allow to cook for 2 - 3 more minutes.
- Quarter the lemon and squeeze one quarter per person directly into the sauce.
- Season generously with salt and pepper.
4
- Finely chop the fresh herbs.
- Serve the tagliatelle and the creamy sauce on plates.
- Top with the cod and garnish with the fresh herbs and the rest of the cheese. Serve with the rest of the lemon wedges.
