Lemon & pepper mackerel pasta

Lemon & pepper mackerel pasta

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(2 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 4
Choose a wholemeal version of your favourite pasta shape and serve with this light but comforting fish mix

Nutrition and extra info

Nutrition: per serving

  • kcal471
  • fat18g
  • saturates6g
  • carbs51g
  • sugars5g
  • fibre9g
  • protein26g
  • salt0.6g
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Ingredients

  • 300g wholemeal pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 leeks, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 150ml low-sodium chicken or vegetable stock
  • zest and juice 1 lemon, plus extra to serve, optional
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 x 110g cans steam cooked mackerel fillets (we used John West)
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 140g half-fat crème fraîche
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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, crème fraîche 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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Comments, questions and tips

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fionagordon85
31st Mar, 2016
0.05
First food I've ever made and not eaten. Was just all wrong and tasted rubbish.
xcloxcx
15th Jul, 2014
Made this tonight, although it wasn't terrible, I wouldn't say its that nice either. Followed the recipe exactly but its way too acidic because of the lemon and you can't taste much else. I don't think I'll make it again, but it i did I'd only put a small squeeze of lemon juice.
charlie2912
10th Jan, 2014
Love this for a tasty refreshing midweek meal
liezeldutoit
20th Nov, 2013
I used peppered mackerel and we found it delicious. Not a special dish, wouldn't make it on the weekend, but it was a great Monday dinner
deehoops
12th Nov, 2013
We were really really disappointed with this. The mackerel was much too strong and it had a horribly gloupy consistency, yuck! My boyfriend told me it was the worst thing I've ever made for him!
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