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Creamy Garlic Fish Pasta
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Creamy Garlic Fish Pasta

Creamy Garlic Fish Pasta

with Spinach and Peas

This is a quick, wholesome pasta dish the whole family will enjoy. Soft, flaky barramundi tossed in a garlicky, buttery sauce with delicious greens will delight even the pickiest eater!

Tags:
Optional Spice
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

170 g

Penne

(Contains Wheat)

113 g

Baby Spinach

3 unit

Garlic

50 g

Shallot

56 g

Green Peas

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 tsp

Garlic Salt

1 tbsp

All-Purpose Flour

(Contains Wheat)

½ tsp

Chili Flakes

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories830 kcal
Fat36 g
Saturated Fat18 g
Carbohydrate80 g
Sugar6 g
Dietary Fiber7 g
Protein48 g
Cholesterol155 mg
Sodium1080 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

Baking Sheet
Large Pot
Paper Towel
Parchment Paper
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

Cook barramundi
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 17-19 min.**

Prep
2

While barramundi cooks, peel, then mince or grate garlic (6 cloves for 4 ppl). Peel, then finely chop shallot. Roughly chop spinach.

Cook penne
3

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

Start sauce
4

While penne cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, shallots and peas. Season with garlic salt and pepper. Sprinkle flour over veggies. Cook, stirring often, until veggies are coated and softened, 2-3 min.

Finish sauce
5

Stir in 1/2 cup reserved pasta water, cream and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Bring to a boil over medium-high. Once boiling, reduce heat to medium and cook until sauce thickens slightly, 3-4 min.

Finish and serve
6

Remove and discard skin from barramundi, then gently flake into bite-sized pieces using a fork. Add sauce, spinach and barramundi to the large pot with penne. Season with pepper, then stir to combine. (TIP: If sauce is too thick, add 1 tbsp reserved pasta water at a time until it reaches desired consistency.) Divide pasta between bowls. Sprinkle Parmesan over top.