Name: Lemon & pepper mackerel pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300g wholemeal pasta shapes; 2 leeks thinly sliced; 150ml low-sodium chicken or vegetable stock; zest and juice 1 lemon plus extra to serve, optional; 2 x 110g cans steam cooked mackerel fillets (we used John West); 140g half-fat crème fraîche; small bunch parsley chopped

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Lemon & pepper mackerel pasta

Lemon & pepper mackerel pasta

Lucy Netherton

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.6 ratingsRate

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Choose a wholemeal version of your favourite pasta shape and serve with this light but comforting fish mix

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Ingredients

Nutrition

Units:

MetricUS

300g wholemeal pasta

shapes
2 leeks

thinly sliced
150ml low-sodium chicken or vegetable stock
zest and juice 1 lemon

plus extra to serve, optional
2 x 110g cans steam cooked mackerel

fillets (we used John West)
140g half-fat crème fraîche
small bunch parsley

chopped

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Nutrition: per serving

kcal471
fat18g
saturates6g
carbs51g
sugars5g
fibre9g
protein26g
salt0.6g

Method

step 1

Cook the pasta in lots of boiling water following pack instructions. Meanwhile, cook the leeks in the stock until really soft. Add the lemon zest and juice, fish, crème fraîche and parsley and take the pan off the heat.
step 2

Drain the pasta, holding back a little of the cooking water, then add pasta to the pan. Mix well and season with lots of black pepper, then add a little of the cooking water if it looks a bit thick.
step 3

Divide between four bowls and serve immediately with extra lemon, if you like.

Recipe from Good Food magazine, November 2013

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A star rating of 4 out of 5.6 ratings

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