Veggie 'Nduja Linguine Pescatore
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Veggie 'Nduja Linguine Pescatore

with Leek, Lemon and Spinach

Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It's perfectly paired with the mix of cod, smoked haddock and salmon in this pasta dish. The fish is what gives it its name - pescatore!

Tags:
Pescatarian
Spicy
Calorie Smart
Allergens:
Fish
Cereals containing gluten
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Leek

1 pack(s)

Fish Pie Mix

(Contains Fish)

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

½ unit(s)

Lemon

180 grams

Linguine

(Contains Cereals containing gluten)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

½ sachet(s)

Vegan ‘Nduja

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp

Honey

20 grams

Butter

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Nutritional information

Energy (kJ)2773 kJ
Energy (kcal)663 kcal
Fat18.2 g
of which saturates8.9 g
Carbohydrate84.3 g
of which sugars18.9 g
Dietary Fiber9 g
Protein39.5 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Large Saucepan
Large Frying Pan
Knife
Zester
Chopping Board

Instructions

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Drain the fish pie mix and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw fish.

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the leek and cook until softened, 4-6 mins.

c) Once softened, add the garlic and fry for 1 min.

d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened slighlly, 2-3 mins.

3

a) Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.

b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

4

a) Once the sauce has thickened, gently stir through the fish pie mix. Simmer gently, stirring occasionally, until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

a) While the fish is poaching, zest and cut the lemon into wedges (see ingredients for amount). 

5

a) Once the fish is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the Italian style cheese, veggie 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey and butter (see pantry for both amounts), followed by the cooked linguine and juice from the lemon.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

a) Share the linguine pescatore between your serving bowls.

b) Sprinkle over the lemon zest to finish.

Enjoy!