Creamy Pasta with Fish Fillet, Peas and Broad Beans
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Serves: 2 | Prep: 25 mins | Cook: 10 mins | Difficulty: Easy
INGREDIENTS
- 2 Moving Mountains Fish Fillets
- 250g fusilli pasta
- 150g vegan single cream
- 1 garlic clove
- 150g peas, frozen
- 100g broad beans, frozen
- Handful of parsley
- 1 tbsp olive oil
- Black pepper
- ½ lemon
METHOD
- Cook the Moving Mountains Fish Fillets, following the instructions on the packet.
- Whilst the fish fillets are cooking, prepare the sauce ingredients and start cooking the pasta. Finely chop or mince the garlic and finely chop the parsley.
- Once the pasta is nearly cooked, save some of the pasta water for the sauce, then drain.
- In a fresh pan, warm some olive oil, add the garlic and let it sweat for 2 to 3 minutes until it softens. Add the cooked pasta and the vegan single cream, stir continuously and add the peas, broad beans, pasta water and a generous helping of black pepper.
- Keep stirring until the beans and peas have cooked. Add half of the chopped parsley, the juice of half a lemon and more salt, then taste and season as required.
- Serve the pasta with slices of the fish fillet on top, a final squeeze of lemon and the remaining parsley.
