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.
Tags:
Family
Allergens:
Wheat
•Milk
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
90 g
Penne
(Contains Wheat May be present Mustard, Soy)
½ piece
Courgette
1 piece
Garlic
¼ piece
Lemon
½ piece
Onion
65 g
Red cherry tomatoes
100 milliliters
Heavy cream
(Contains Milk)
¼ sachet(s)
Italian seasoning
2.5 g
Fresh mint
(May be present Celery)
½ sachet(s)
Sicilian-style herb mix
1 piece
Skin-on hake fillet
(Contains Fish)
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
Energy (kJ)4079 kJ
Calories975 kcal
Fat54.2 g
Saturated Fat28.4 g
Carbohydrate81.6 g
Sugar15.1 g
Dietary Fiber10.2 g
Protein37.1 g
Salt1.6 g
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
•Grater
•Pan with Lid
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.