Creamy fish pasta with breadcrumb topping
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Time to make:
40 mins, prep 15 mins, cook 25 mins
$2.97 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 200g penne
- 1 cup skim milk, plus 1/4 cup extra
- 500g firm white fish fillets, cut into small chunks
- 6 green onions, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon cornflour
- 420g tin corn, drained
- 1 cup frozen peas
- 1 bunch English spinach, trimmed, chopped
- 1/2 cup grated parmesan
- 1/2 cup fresh breadcrumbs
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly spray a 6-cup capacity baking dish with oil. Cook pasta according to packet instructions. Drain well. Set aside.
Step 2 Place 1 cup milk and fish into a medium-sized saucepan. Gently simmer over medium heat for 1–2 minutes, until fish is just cooked through. Remove fish and set aside. Reserve milk.
Step 3 Mix cornflour with 1/4 cup milk until smooth. Spray a large frying pan with oil and place over medium heat. Add onion and garlic. Cook, stirring, for 1 minute. Stir in corn, peas and cornflour mixture, then gradually add all reserved milk. Stir until sauce thickens. Add spinach and half the parmesan. Stir until spinach just wilts. Add fish and pasta to pan and stir to combine.
Step 4 Transfer mixture to prepared dish. Combine remaining parmesan and breadcrumbs in a small bowl, and sprinkle over pasta. Bake for 20 minutes, until breadcrumbs are crisp and golden. Serve with a green salad.
About this recipe
First published: June 2010