Lemon & pepper mackerel pasta
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Lemon & pepper mackerel pasta

By Lucy Netherton

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

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 471
  • fat 18g
  • saturates 6g
  • carbs 51g
  • sugars 5g
  • fibre 9g
  • protein 26g
  • salt 0.6g

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

Method

  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, cre?me frai?che and parsley and take the pan off the heat.

  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.

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

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