Creamy Pollock Penne
in tomato mascarpone sauce with parsley4.0(144)
Calories
:
687 kcalProtein
:
35.9g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Vis
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
Pollock is a white fish related to cod, praised for its soft texture and full flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
1 piece
Pollock
(Contains: Vis)
½ piece
Onion
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
½ can
Tinned cherry tomatoes
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Italian seasoning
½ piece
Garlic
Not included in your delivery
¾ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2876 kJ
Calories687 kcal
Fat22.9 g
Saturated Fat10 g
Carbohydrate81.2 g
Sugar15.1 g
Dietary Fiber10.7 g
Protein35.9 g
Salt0.9 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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
•Bowl
•Pan
•Large Sautépan with Lid
•Tall-Sided Pan
•Spatula
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta.
- In a bowl, combine half of the Italian herbs with a light drizzle of olive oil and then season with salt and pepper.
- Add the fish and toss well to coat, then set aside until further use. Slice the onion into half rings and crush or mince the garlic.
- Boil the pasta for 9 - 11 minutes, then reserve some of the pasta water before draining and setting aside.
2
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the onion and garlic for 1 - 2 minutes, then stir in the cherry tomatoes and the rest of the Italian herbs.
- Crumble in the stock cube (see pantry for amount) and allow to simmer for 3 - 4 minutes, covered.
3
- Heat another light drizzle of olive oil in a frying pan and fry the marinated fish for 4 - 5 minutes, or until done.
- In the meantime, stir the mascarpone into the sauce and allow to reduce for 2 - 3 minutes.
- Add the pasta to the sauce along with 1 - 2 tbsp pasta water per person (see Tip).
- Mix well to combine and season with plenty of salt and pepper. Finely chop the parsley in the meantime.
Tip: add more pasta water if necessary.
4
- Use a spatula to break the fish into smaller pieces.
- Stir the fish into the pasta and its sauce, then serve on plates.
- Garnish with the parsley to finish.
Did you know... tinned cherry tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 250g of vegetables!
