Creamy Courgette Penne with Hake
with cherry tomatoes, lemon & mint
You season this pasta with Sicilian herbs. This mix includes tomato, onion, pepper, basil and oregano.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
½ piece
Courgette
1 piece
Garlic
¼ piece
Lemon
½ piece
Red onion
65 g
Red cherry tomatoes
100 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
¼ sachet(s)
Italian seasoning
2.5 g
Fresh mint
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
1 piece
Skin-on hake fillet
(Contains: Vis)
Not included in your delivery
½ teaspoon
White wine vinegar
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
¼ piece
Low sodium fish stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the penne for 9 - 11 minutes, covered.
- Meanwhile, grate the courgette and crush or mince the garlic.
- Quarter the lemon and halve the cherry tomatoes.
- Slice the onion into half rings.
- Heat a drizzle of olive oil in a deep frying pan and fry the onion with the garlic and cherry tomatoes for 1 - 2 minutes.
- Stir in the cream, white wine vinegar and Italian herbs. Simmer for 3 minutes over low heat, then crumble in the stock cube (see pantry for amount).
- Stir in the grated courgette and season to taste with salt and pepper.
- In the meantime, finely chop the mint leaves.
- Melt the butter in a frying pan over medium-high heat.
- Season the hake on both sides with the Sicilian-style herbs, then fry for 2 - 3 minutes per side.
- Deglaze with the juice of 1 lemon wedge per person.
- Add half of the mint, then season to taste with salt and pepper.
- Stir the penne into the creamy courgette sauce and then serve on plates.
- Serve the hake and the butter sauce on top and garnish with the rest of the mint.
