Creamy Pollock Penne

Name: Creamy Pollock Penne in tomato mascarpone sauce with parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Penne; 2 piece Pollock; 1 piece Onion; 50 g Mascarpone; 1 can Tinned cherry tomatoes; 10 g Fresh flat leaf parsley; 1 sachet(s) Italian seasoning; 1 piece Garlic; 1.5 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

in tomato mascarpone sauce with parsley

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Pollock is a white fish related to cod, praised for its soft texture and full flavour.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Gluten

•Tarwe

•Vis

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

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

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.

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.

Heat another light drizzle of olive oil in a frying pan over medium-high heat and fry the marinated fish for 3 minutes per side.
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.

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!